Ramen noodle soup is a warm hug in a bowl! With slurpy noodles swimming in a tasty broth, it’s perfect for any day.
Add toppings like soft-boiled eggs and green onions for extra fun. I always save a little broth to sip at the end—it’s the best part! 😋
Key Ingredients & Substitutions
Broth: I recommend using low-sodium chicken or vegetable broth for a balanced flavor. If you’re vegetarian or vegan, stick to vegetable broth or make your own for a richer taste!
Noodles: Fresh ramen noodles provide that perfect chewy texture, but dried works too! If you’re gluten-free, consider rice noodles or gluten-free ramen available in stores.
Shrimp: Large shrimp add a nice touch. If you’re allergic or prefer another protein, try tofu or mushrooms for a great texture!
Mushrooms: Shiitake mushrooms are my favorite for their rich flavor, but cremini or button mushrooms can be great substitutes. If you’re looking for something different, try adding wood ear mushrooms for crunch.
How Do I Make Perfect Soft-Boiled Eggs?
Soft-boiled eggs can elevate your ramen, adding creaminess. Follow these simple steps to get it just right:
- Bring your water to a rolling boil before adding the eggs. Use a slotted spoon for careful placement.
- Cook for 6-7 minutes for a jammy yolk, perfect for slicing!
- Immediately switch them to an ice bath for a few minutes to stop cooking and make peeling easier.
Practice makes perfect, so don’t worry if they aren’t flawless on the first try!
What’s the Best Way to Flavor My Broth?
Creating a flavorful broth is key to delicious ramen. Here’s how you can do it:
- Start with aromatic ingredients: Sauté minced garlic and grated ginger in sesame oil to create a fragrant base.
- Add miso paste and soy sauce for umami depth—these elevate the overall taste.
- If you want more heat, incorporating chili paste or sriracha can really kick things up a notch!
Feeling adventurous? Throw in a splash of rice vinegar or a hint of lime for brightness!
Ramen Noodle Soup with Shrimp, Mushrooms, and Soft-Boiled Eggs
Ingredients You’ll Need:
For the Broth:
- 4 cups chicken or vegetable broth
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp chili paste or sriracha (optional, for heat)
- Salt, to taste
For the Soup:
- 2 packs fresh or dried ramen noodles
- 10 large shrimp, peeled and deveined
- 1 cup fresh spinach leaves
- 4 oz shiitake or cremini mushrooms, sliced
- 3 large eggs
- 3 green onions, thinly sliced
- Black and white sesame seeds, for garnish
How Much Time Will You Need?
This delicious ramen noodle soup takes about 15-20 minutes of prep time and another 10-15 minutes for cooking, making a total of about 30-35 minutes. Perfect for a quick yet satisfying meal!
Step-by-Step Instructions:
1. Prepare the Soft-Boiled Eggs:
Start by bringing a pot of water to a boil. Carefully add the eggs using a slotted spoon. Cook them for 6-7 minutes depending on how runny you like the yolks. Once done, transfer them to an ice bath. This will not only cool them down but also make peeling easier. After they are cooled, peel and slice each egg in half.
2. Make the Broth:
In a large pot over medium heat, add the sesame oil. Once hot, toss in the minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Stir in the miso paste and soy sauce, then pour in your broth. Bring everything to a lovely simmer.
3. Add the Vegetables and Shrimp:
Add the sliced mushrooms into the simmering broth and let them cook for about 5 minutes or until they soften. Then, gently add in the shrimp and cook until they turn pink and opaque, which should take about 3-4 minutes.
4. Cook the Ramen Noodles:
While the broth is cooking, prepare another pot of boiling water for the ramen. Cook the noodles according to package instructions (usually about 3-4 minutes), then drain and rinse them under cold water to stop the cooking process. This prevents them from becoming mushy.
5. Add Spinach and Final Touches:
Add the fresh spinach to the broth and allow it to wilt, which should take about 1-2 minutes. If you’d like some spice, stir in the chili paste or sriracha now. Taste your broth and adjust the salt or soy sauce to your liking.
6. Assemble the Bowls:
Divide the cooked noodles into serving bowls. Ladle the hot broth along with the shrimp, mushrooms, and spinach over the noodles, ensuring each bowl has plenty of goodness.
7. Garnish and Serve:
Top each bowl with the halved soft-boiled eggs, sprinkled with sliced green onions and black and white sesame seeds for a tasty finish. Serve hot and enjoy your delicious and comforting ramen noodle soup!
Can I Use Different Proteins in This Recipe?
Absolutely! If you’re not a fan of shrimp, you can swap it out for chicken, tofu, or even thinly sliced beef. Just make sure to adjust the cooking time accordingly to ensure the protein is cooked through.
What Can I Use Instead of Miso Paste?
If you don’t have miso paste, you can skip it or use a teaspoon of soy sauce or tahini for a different flavor twist. Keep in mind that the broth will be less rich without the miso, so adjust with additional spices to your taste.
Can This Soup Be Made Vegetarian or Vegan?
How Should I Store Leftovers?
Store any leftovers in airtight containers in the fridge for up to 3 days. However, it’s best to keep the noodles separate from the broth to prevent them from getting soggy. When reheating, warm the broth first, then add the noodles to heat through.
