Busy weeknights call for meals that are fast, flavorful, and satisfying—this Quick Shrimp Miso Ramen checks all the boxes!
Juicy shrimp, umami-packed miso broth, and thin, small ramen noodles come together in just 20 minutes.
It’s the perfect balance of comfort food and healthy goodness, and best of all? It’s super easy to customize for the whole family.
Even if you’ve never made homemade ramen before, don’t worry—this recipe keeps it simple with easy-to-find ingredients and minimal prep.
Let’s get cooking!
🛒 What You’ll Need
For the Broth:
- 4 cups chicken or vegetable broth
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1-inch piece of fresh ginger, grated
- 2 cloves garlic, minced
For the Ramen:
- 2 packs thin, small ramen noodles (fresh or dried)
- 12 large shrimp, peeled and deveined
- 1 tsp soy sauce (for shrimp)
- 1/2 tsp sesame oil (for shrimp)
Toppings (Optional but Delicious!):
- 2 soft-boiled eggs, halved
- 1/2 cup sliced green onions
- 1/2 cup shredded carrots
- 1/2 cup baby spinach or bok choy
- 1 tbsp sesame seeds
- 1/2 tsp red pepper flakes (optional)
👩🍳 Pro Tips
- Use fresh ramen noodles if you can find them! They cook faster and have a better texture than dried ones.
- Don’t overcook the shrimp—they only need 2–3 minutes. Once they turn pink, they’re done!
- Soft-boil your eggs in advance to save time. Just boil for 6–7 minutes, then transfer to an ice bath.
- Adjust the miso flavor to your liking—start with 2 tablespoons and add more if you want a richer taste.
- Let the kids build their own bowls! Set out toppings and let everyone customize their ramen.
🔪 Tools You’ll Need
- Medium pot (for broth)
- Small pot (for soft-boiled eggs)
- Strainer (for noodles)
- Tongs (for shrimp)
- Ladle
- Cutting board & knife
🔄 Substitutions & Variations
- No shrimp? Use chicken, tofu, or mushrooms instead.
- Want it spicy? Add chili oil or sriracha.
- Gluten-free? Use rice noodles and tamari instead of soy sauce.
- Extra veggies? Corn, mushrooms, and bean sprouts are great add-ins!
⏳ Make-Ahead Tips
- Boil and peel the eggs up to 3 days ahead.
- Chop the veggies in advance for quicker assembly.
- Make the broth ahead of time and store it in the fridge for up to 3 days—just reheat and add the noodles!
🔥 How to Make Quick Shrimp Miso Ramen
Step 1: Make the Broth
In a medium pot, heat chicken broth, white miso paste, soy sauce, sesame oil, grated ginger, and minced garlic over medium heat. Stir until the miso is fully dissolved, then let it simmer for 5 minutes.
Step 2: Cook the Noodles
Bring a separate pot of water to a boil. Add thin, small ramen noodles and cook according to package instructions (usually 2–4 minutes). Drain and set aside.
Step 3: Cook the Shrimp
In a small bowl, toss shrimp with soy sauce and sesame oil. Heat a pan over medium heat and cook the shrimp for 2–3 minutes per side until pink and opaque.
Step 4: Assemble the Ramen Bowls
Divide the thin, small ramen noodles into bowls. Ladle in the hot miso broth. Top with shrimp, sliced green onions, shredded carrots, baby spinach, sesame seeds, and a soft-boiled egg.
🥡 Leftovers & Storage
- Store leftover broth and toppings separately from the thin, small ramen noodles to keep them from getting soggy.
- Broth keeps in the fridge for 3 days or freezer for 1 month.
- Reheat the broth and add fresh noodles when ready to eat!
🍜 Time to Dig In!
There you have it—Quick Shrimp Miso Ramen made in just 20 minutes! It’s warm, cozy, and packed with flavor. Give it a try, and let me know in the comments how it turned out! What toppings did you add? I’d love to hear your twist on this easy ramen recipe. 🍜✨