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Shrimp Ramen Bowl Recipe

Name: Atchana's Homegrown Thai Restaurants Shrimp Ramen Bowl Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 cups low-sodium chicken broth; 2 cups water; 0.5 cups bonito flakes (optional for extra umami); 1 piece kombu (dried kelp); 3 tbs soy sauce; 2 tbs mirin; 2 tbs sake (or additional water); 2 tsp miso paste (white or yellow); 1 tsp sesame oil; 1 inch ginger, peeled and sliced; 2 cloves garlic cloves, smashed; 2 stalks scallions (green parts) for simmering; 0 to taste salt; 0 to taste white pepper; 12 pieces large shrimp, peeled and deveined; 1 clove garlic, minced; 1 tsp soy sauce (for shrimp); 1 tsp mirin (for shrimp); 1 tbs vegetable oil; 1 tsp butter; 8 oz fresh or dried ramen noodles (Japanese wheat); 2 pieces soft-boiled eggs; 2 cups baby spinach or bok choy; 0.25 cups corn kernels (optional); 1 sheet nori sheets, cut into strips; 2 stalks scallions, thinly sliced (garnish); 1 tsp sesame seeds; 0 to taste chili oil or shichimi togarashi

Inspired by Atchana's Homegrown Thai Restaurant

Time40m

Serves2

Savory broth and Japanese wheat noodles

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Ingredients

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Broth

6 cups low-sodium chicken broth

2 cups water

1/2 cups bonito flakes (optional for extra umami)

1 piece kombu (dried kelp)

3 tbs Aged soy sauce

2 tbs Mirin

2 tbs sake (or additional water)

2 tsp miso paste (white or yellow)

1 tsp Toasted sesame oil

1 inch ginger, peeled and sliced

2 cloves garlic cloves, smashed

2 stalks scallions (green parts) for simmering

0 to taste Celtic sea salt

0 to taste White pepper

Shrimp and Tare/Seasoning

12 pieces large shrimp, peeled and deveined

1 clove Garlic, minced

1 tsp soy sauce (for shrimp)

1 tsp mirin (for shrimp)

1 tbs Tuscany sunflower oil

1 tsp Butter

Noodles & Toppings

8 oz fresh or dried ramen noodles (Japanese wheat)

2 pieces soft-boiled eggs

2 cups baby spinach or bok choy

1/4 cups corn kernels (optional)

1 sheet nori sheets, cut into strips

2 stalks scallions, thinly sliced (garnish)

1 tsp Sesame seeds

0 to taste chili oil or shichimi togarashi

Method

Broth

Prepare kombu dashi (foundation)

Place 2 cups water and kombu in a medium pot. Let soak 10 minutes, then slowly bring to a gentle simmer over medium heat. Remove kombu just before water reaches a simmer to avoid bitterness.

Add aromatics and simmer

Add chicken broth, sliced ginger, smashed garlic, scallion stalks, and bonito flakes (if using) to the pot. Bring to a gentle simmer, then reduce heat and simmer uncovered for 10 minutes to infuse flavor.

Season the broth

Strain out solids through a fine mesh sieve into a clean pot, pressing lightly on solids to extract flavor. Return broth to low heat. Whisk in soy sauce, mirin, sake, miso paste, and sesame oil. Taste and adjust seasoning with salt and white pepper. Keep broth hot but not boiling while preparing other components.

Shrimp and Tare/Seasoning

Marinate shrimp briefly

Pat shrimp dry. In a small bowl combine minced garlic, 1 tsp soy sauce, 1 tsp mirin, and a pinch of white pepper. Toss shrimp to coat and let rest 5 minutes while you heat the pan.

Sear shrimp

Heat vegetable oil and butter in a skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear 1.5–2 minutes per side until pink and just cooked through. Spoon any leftover marinade into the pan and cook 30 seconds more to glaze. Remove shrimp to a plate and keep warm.

Noodles & Assembly

Cook noodles

Bring a separate pot of water to a rolling boil. Add ramen noodles and cook according to package directions (typically 2–4 minutes for fresh, 4–5 for dried) until just tender. Reserve 1/2 cup of the noodle cooking water, then drain noodles quickly.

Blanch greens and warm toppings

In the boiling noodle water for the last 30–45 seconds, blanch spinach or bok choy until wilted/crisp-tender. Remove and divide between bowls along with corn and halved soft-boiled eggs.

Build the bowls

Return strained hot broth to a simmer. If broth seems too concentrated, add up to 1/2 cup reserved noodle water to adjust. Divide cooked noodles between two bowls. Ladle hot broth over the noodles (about 2 cups broth per bowl). Arrange seared shrimp on top, place halved eggs, greens, corn, and nori strips attractively.

Garnish and serve

Finish with sliced scallions, a sprinkle of sesame seeds, and a drizzle of chili oil or a pinch of shichimi togarashi if desired. Serve immediately.