Shrimp Ramen
Shrimp Ramen
Ingredients
For the Broth
- 500 ml seafood stock, or chicken stock
- 500 ml water
- 1 shallot, thinly sliced
- 2 garlic cloves, sliced
- 20 g ginger, sliced
- 2 star anise
- 4 cloves
- 1 cinnamon stick
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1/2 red chili, for the broth
- 1/2 jalapeño, for the broth
- 1 teaspoon salt, adjust to taste
- 1/2 lime, juice of
- as needed neutral oil, for sautéing
For the Ramen
- 500 g shrimp, peeled and deveined
- 200 g rice noodles
- 2 eggs
- as needed neutral oil, for sautéing
- as needed pepper, for seasoning shrimp
For Serving
- 1 tablespoon chili oil
- 2 spring onions, sliced
- 1/2 red chili, for topping
- 1/2 jalapeño, for topping
- as needed fresh cilantro, optional
Instructions
- 1
Heat a little neutral oil in a pot or pan over high heat. Add the 500 g peeled and deveined shrimp to the hot pan. Season lightly with salt and pepper. Sauté the shrimp quickly, for about 1–2 minutes, until just cooked through and pink. Remove the shrimp from the pan and set aside on a plate.
⏱️ 3 min
- 2
In the same pot or pan, add a little more oil if needed. Add the thinly sliced 1 shallot, sliced 2 garlic cloves, sliced 20 g ginger, 2 star anise, 4 cloves, 1 cinnamon stick, half of the 1 red chili, and half of the 1 jalapeño. Sauté briefly until fragrant.
⏱️ 5 min
- 3
Pour in the 500 ml seafood stock (or chicken stock) and 500 ml water. Add the 1 tablespoon fish sauce and 2 tablespoons soy sauce. Stir to combine. Let the broth simmer over low heat for about 20 minutes.
⏱️ 20 min
- 4
Carefully pour the broth through a fine-mesh strainer into another pot or bowl to strain out all the spices and vegetables. Return the clear broth to the original pot. Season with 1 teaspoon brown sugar, 1 teaspoon salt (adjust to taste), and the juice of 1/2 lime. Whisk the broth to ensure ingredients are well combined. Keep the broth warm over low heat.
⏱️ 5 min
- 5
In a separate pot of boiling water, carefully place the 2 eggs. Boil the eggs for 6–7 minutes for a soft, jammy yolk. Immediately transfer the cooked eggs to an ice bath or cold water to stop the cooking process. Cook the 200 g rice noodles according to the package instructions in boiling water (salt can be added to the water).
⏱️ 7 min
- 6
To assemble, place the cooked rice noodles in a deep serving bowl. Top the noodles with sliced 2 spring onions, the remaining fresh red chili (for topping), the remaining jalapeño (for topping), and fresh cilantro (optional). Add the sautéed shrimp on top of the noodles and toppings. Pour the hot broth over the ingredients in the bowl. Drizzle with 1 tablespoon chili oil. Peel the boiled eggs, cut them in half lengthwise, and add them to the bowl. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Ramen
For the Broth
- 500 ml seafood stock, or chicken stock
- 500 ml water
- 1 shallot, thinly sliced
- 2 garlic cloves, sliced
- 20 g ginger, sliced
- 2 star anise
- 4 cloves
- 1 cinnamon stick
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1/2 red chili, for the broth
- 1/2 jalapeño, for the broth
- 1 teaspoon salt, adjust to taste
- 1/2 lime, juice of
- as needed neutral oil, for sautéing
For the Ramen
- 500 g shrimp, peeled and deveined
- 200 g rice noodles
- 2 eggs
- as needed neutral oil, for sautéing
- as needed pepper, for seasoning shrimp
For Serving
- 1 tablespoon chili oil
- 2 spring onions, sliced
- 1/2 red chili, for topping
- 1/2 jalapeño, for topping
- as needed fresh cilantro, optional
Instructions
- 1
Heat a little neutral oil in a pot or pan over high heat. Add the 500 g peeled and deveined shrimp to the hot pan. Season lightly with salt and pepper. Sauté the shrimp quickly, for about 1–2 minutes, until just cooked through and pink. Remove the shrimp from the pan and set aside on a plate.
⏱️ 3 min - 2
In the same pot or pan, add a little more oil if needed. Add the thinly sliced 1 shallot, sliced 2 garlic cloves, sliced 20 g ginger, 2 star anise, 4 cloves, 1 cinnamon stick, half of the 1 red chili, and half of the 1 jalapeño. Sauté briefly until fragrant.
⏱️ 5 min - 3
Pour in the 500 ml seafood stock (or chicken stock) and 500 ml water. Add the 1 tablespoon fish sauce and 2 tablespoons soy sauce. Stir to combine. Let the broth simmer over low heat for about 20 minutes.
⏱️ 20 min - 4
Carefully pour the broth through a fine-mesh strainer into another pot or bowl to strain out all the spices and vegetables. Return the clear broth to the original pot. Season with 1 teaspoon brown sugar, 1 teaspoon salt (adjust to taste), and the juice of 1/2 lime. Whisk the broth to ensure ingredients are well combined. Keep the broth warm over low heat.
⏱️ 5 min - 5
In a separate pot of boiling water, carefully place the 2 eggs. Boil the eggs for 6–7 minutes for a soft, jammy yolk. Immediately transfer the cooked eggs to an ice bath or cold water to stop the cooking process. Cook the 200 g rice noodles according to the package instructions in boiling water (salt can be added to the water).
⏱️ 7 min - 6
To assemble, place the cooked rice noodles in a deep serving bowl. Top the noodles with sliced 2 spring onions, the remaining fresh red chili (for topping), the remaining jalapeño (for topping), and fresh cilantro (optional). Add the sautéed shrimp on top of the noodles and toppings. Pour the hot broth over the ingredients in the bowl. Drizzle with 1 tablespoon chili oil. Peel the boiled eggs, cut them in half lengthwise, and add them to the bowl. Serve immediately.
⏱️ 5 min