One of our favorite meals as a family is ramen soup. We normally go out to a local restaurant for it. I tried making a chicken version of it a few weeks ago for our Journey to Japan and we loved it. This past Sunday, it was chilly and I wanted something warming but not too heavy. I came up with this recipe for Shrimp Ramen Soup.
Now, before you foodies come and attack me. This is not traditional or authentic ramen. This is an simplified version using ingredients that are relatively easy to find (though you may have to look around for the miso paste). It’s something to be put together for a yummy, filling family meal.
This soup can be made in about 30 minutes, including prep time. However, if you decide to make the ramen eggs (and I strongly suggest that you do!) then you will need to do a little advanced planning. The eggs need to marinate for a few hours before serving. My suggestion is to make the eggs either the evening before or the morning of (while you are prepping breakfast) so that they have plenty of time to soak up all the yummy marinade. The eggs only take 10 mins to cook and prep. It’s just the waiting that’s difficult.
As always, feel free to change up the ingredients for things your family may like better. Don’t eat shrimp, leave it out or substitute another protein. Can’t stand mushrooms? Sub in bok choy or maybe some carrots (though this may change the flavor a little).
(makes 4 servings)
For the Soup:
- 2 or 3 packages of instant ramen (through out the flavor packet)
- oil for sauteeing
- 1 large shallot, thinly sliced
- 2 Dorot ginger cubes
- 3-4 cloves of garlic, crushed through a garlic press
- 1/4 cup miso paste
- 1/2 tbs oyster sauce
- 1 tbs fish sauce
- 5 or 6 dashes of sesame oil
- 2 tbs of soy sauce
- 1 tbs mirin
- 4 cups reduced sodium Vegetable Broth
- 1/2 lb large shrimp, all shells removed and deveined
- 1/2 package of mushrooms, thinly sliced
- optional: baby spinach, kale, bok choy, green onions, dash of lime juice
For the eggs: (recipe adapted from Fox and Briar)
- 2 – 4 eggs
- 1/4 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup mirin
- 1/2 cup water
- 5-24 hrs in advance: Mix the ingredients for the egg marinade in a bowl. Boil water in a large enough pot and gently lower the eggs into the water. Boil gently for 7 minutes. Prepare an ice bath and immediately plunge the eggs in it for 3 minutes. Remove shells and place in the bowl of marinade. Make sure most of the egg is covered in the mixture. Place in the fridge until you are ready to use them.
- When you are ready to eat, start prepping the soup. Remove the noodles from their packages and place in a large bowl. Heat a kettle of water until boiling. Place shrimp in another bowl. Pour the water over the noodles and shrimp so that they are mostly covered. Cover the bowl with a plate to trap in the steam. Just let them sit while you prep the rest of the meal. Slice and prep all the vegetables and aromatics. Take the eggs out of the fridge.
- Pour oil in a large enough pot and heat over medium high heat. Sautee the shallots, ginger, and garlic until the shallots are slightly brown and everything smells delish. Add the miso, fish sauce, oyster sauce, soy sauce, broth, and sesame oil. Whisk until everything is incorporated and smooth. Bring to a simmer.
- Add the mushrooms and any other vegetable you want to use (except the spinach or kale). Drain the shrimp and add them to the soup. Simmer until the shrimp are cooked through.
- To serve, place an equal amount of noodles in each bowl. Add greens. Slice the ramen eggs in half and add 1-2 halves to each bowl. Ladle the soup over everything until not quite covering the noodles. Serve warm with chopsticks and spoons.