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Homemade shrimp ramen
Homemade shrimp ramen

Homemade shrimp ramen
In the heart of bustling Tokyo, where the neon lights flicker and the streets hum with energy, there exists a hidden gem—a cozy ramen shop tucked away in a narrow alleyway. Here, amidst the steamy kitchen and the savory aroma of simmering…
Homemade shrimp ramen
Source
Ingredients:
1
Servings
  • 1
    item
     shrimp, peeled and deveined (reserve shells for broth)
  • 1
    item
     chicken or vegetable broth
  • 1
    item
     kombu seaweed
  • 1
    item
     ginger, sliced
  • 1
    item
     garlic cloves, smashed
  • 1
    item
     dried shiitake mushrooms
  • 1
    item
     soy sauce
  • 1
    item
     mirin (japanese sweet rice wine)
  • 1
    item
     ramen noodles
Homemade shrimp ramen
Instructions:
  1. Begin by making the shrimp broth. In a large pot, combine shrimp shells, chicken or vegetable broth, kombu seaweed, ginger slices, smashed garlic cloves, and dried shiitake mushrooms. Bring to a gentle simmer and let it cook for at least 30 minutes to extract maximum flavor.
  2. Strain the broth through a fine-mesh sieve, discarding the solids. Return the strained broth to the pot and season with soy sauce and mirin to taste. Keep warm over low heat while you prepare the rest of the ingredients.
  3. Cook the ramen noodles according to package instructions or blanch fresh noodles in boiling water for a few minutes until al dente. Rinse under cold water to stop the cooking process and prevent them from sticking together.
  4. While the noodles are cooking, sauté the shrimp in a separate pan until pink and cooked through. Set aside.
  5. To assemble the ramen bowls, divide the cooked noodles among serving bowls. Ladle the hot shrimp broth over the noodles, then top with cooked shrimp and your choice of toppings.
  6. Garnish each bowl with sliced green onions, toasted sesame seeds, nori seaweed strips, and a drizzle of chili oil or sesame oil.
  7. Serve immediately and enjoy the comforting goodness of homemade shrimp ramen!
  • 1
    item
     shrimp, peeled and deveined (reserve shells for broth)
  • 1
    item
     chicken or vegetable broth
  • 1
    item
     kombu seaweed
  • 1
    item
     ginger, sliced
  • 1
    item
     garlic cloves, smashed
  • 1
    item
     dried shiitake mushrooms
  • 1
    item
     soy sauce
  • 1
    item
     mirin (japanese sweet rice wine)
  • 1
    item
     ramen noodles
1
Servings
0

Begin by making the shrimp broth. In a large pot, combine shrimp shells, chicken or vegetable broth, kombu seaweed, ginger slices, smashed garlic cloves, and dried shiitake mushrooms. Bring to a gentle simmer and let it cook for at least 30 minutes to extract maximum flavor.

Strain the broth through a fine-mesh sieve, discarding the solids. Return the strained broth to the pot and season with soy sauce and mirin to taste. Keep warm over low heat while you prepare the rest of the ingredients.

Cook the ramen noodles according to package instructions or blanch fresh noodles in boiling water for a few minutes until al dente. Rinse under cold water to stop the cooking process and prevent them from sticking together.

While the noodles are cooking, sauté the shrimp in a separate pan until pink and cooked through. Set aside.

To assemble the ramen bowls, divide the cooked noodles among serving bowls. Ladle the hot shrimp broth over the noodles, then top with cooked shrimp and your choice of toppings.

Garnish each bowl with sliced green onions, toasted sesame seeds, nori seaweed strips, and a drizzle of chili oil or sesame oil.

Serve immediately and enjoy the comforting goodness of homemade shrimp ramen!

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