This recipe is cozy, creamy, and packed with flavor. It’s like comfort in a bowl. Think silky miso broth, tender shrimp, and slurp-worthy noodles—ready in under 30 minutes. It’s the kind of recipe you’ll want to make when you want something warm and satisfying but still quick.
Why I Love This Recipe
This one brings back memories of cold nights when I’d come home and just want something comforting without too much fuss. The broth has this rich, creamy flavor from the miso and coconut milk, and the shrimp cooks super fast, which makes it a total weeknight win.
- Quick and comforting
- Big flavor with simple ingredients
- One pot, less mess
- Feels fancy, but easy to make
Makes: 2 large servings
Total Time: 25 minutes
What You’ll Need
- 2 tablespoons neutral oil (like avocado or canola)
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1/2 onion, thinly sliced
- 1 tablespoon white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken broth
- 6 oz raw shrimp, peeled and deveined
- 2 packs ramen noodles (no seasoning)
- 2 soft-boiled eggs
- 1/4 cup chopped green onions
- 1 teaspoon sesame seeds
Pro Tips
- Use frozen shrimp to save time—just thaw quickly in cool water.
- Don’t overboil miso paste—it can lose flavor. Stir it in at the end.
- Coconut milk adds creaminess, but you can use light coconut milk too.
- Boil your eggs ahead of time to save prep.
- Don’t skip the toppings—green onion and sesame seeds make it pop.
Tools Needed
- Medium pot
- Ladle
- Knife and cutting board
- Measuring spoons
- Tongs
- Medium bowl (to mix miso)
Substitutions and Variations
- Swap shrimp with chicken or tofu
- Use veggie broth to make it vegetarian
- Add mushrooms or baby spinach for extra veg
- Use soba noodles or udon instead of ramen
- Spice it up with chili oil or sriracha
Make Ahead Tips
You can prep the broth ahead (minus the shrimp and noodles) and store it in the fridge for up to 3 days. Just reheat, add shrimp and noodles, and you’re good.
Recipe + Instructions
Step 1: Sauté Aromatics
Heat 2 tbsp neutral oil in a pot over medium heat. Add 1/2 sliced onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Cook for 3–4 minutes until fragrant and soft.
Step 2: Add Seasonings and Liquids
Add 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 can full-fat coconut milk. Pour in 2 cups chicken broth. Stir and bring to a gentle simmer.
Step 3: Add Miso Paste
In a small bowl, mix 1 tbsp miso paste with a few spoonfuls of hot broth until smooth. Then stir the miso mixture back into the pot. Do not boil.
Step 4: Add Shrimp
Add 6 oz raw shrimp to the pot. Simmer for 3–4 minutes until pink and curled.
Step 5: Add Ramen Noodles
Add 2 packs of ramen noodles (without seasoning packets) to the pot. Cook for 2–3 minutes until just tender.
Step 6: Assemble and Top
Ladle the noodles and broth into bowls. Top each with 1 soft-boiled egg (halved), chopped green onions, and sesame seeds.
Leftovers + Storage
Store the noodles and broth separately if possible. The broth keeps for 3 days in the fridge. Reheat gently and add fresh noodles when serving. Shrimp can get rubbery if over-reheated.
Macros Information (Per Serving – makes 2)
- Calories: 580
- Protein: 32g
- Fat: 28g
- Carbs: 48g
- Fiber: 3g
- Sugar: 5g
Why This Recipe Works (Quick Science)
- Miso paste brings umami, thanks to fermentation.
- Coconut milk adds creaminess without dairy.
- Shrimp cooks fast and infuses flavor into the broth.
- Ramen noodles absorb broth quickly, making it extra slurpable.
Common Mistakes
- Boiling miso—kills flavor. Always stir it in at the end.
- Overcooking shrimp—makes them chewy. 3-4 minutes is perfect.
- Using high heat for coconut milk—it can split. Keep it gentle.
- Not seasoning enough—taste as you go.
What to Serve With
- Cucumber salad with rice vinegar
- Steamed edamame
- Japanese pickles
- Crispy gyoza
- Hot green tea
FAQ
Can I use frozen shrimp?
Yes! Just thaw in cold water for 10 minutes before using.
Can I make it spicy?
Totally. Add chili oil or a spoon of sriracha.
Can I use another noodle?
Yep—soba, udon, or rice noodles all work.
Is this dairy-free?
Yes! Coconut milk makes it creamy without any dairy.
Final Thoughts
This creamy shrimp miso ramen hits every note—savory, rich, and so easy to make. It’s the kind of dish you’ll keep coming back to when you want a warm bowl of comfort fast. Try it, tweak it to your taste, and let me know how it goes in the comments!