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This Shortcut Shrimp Ramen is my favorite way to recreate ramen at home! The flavor is so good and in about 30 minutes you’ll have delicious ramen.
The first time I ever had real ramen was during one of our Anniversary trips to Hawaii. I have a friend, Anne, that had lived in Hawaii for years and I had taken all types of notes from her on where to eat. We didn’t want super tourist, chain type food when we were in Hawaii, so we were eager to try every hole in the wall, local loving place that we could squeeze into the trip.
We almost didn’t go out for ramen that night, we were both tired and just wanted to relax but I had told myself that I was determined to have “real ramen” and by golly, I was going to! So we set out into Waikiki from our hotel and made our way down the street to Ramen Ezogiku.
There was a line out the door but we knew from talking to people that we needed to just get in line a wait for our turn. No waiting list, no names, we just had to wait until someone got up.
So, that’s what we did. We waited outside and maybe about 20 minutes later we had a spot. Considering I didn’t really know what to order and I didn’t really know what was good, I just ordered based on the photos….plus most of the menu was in another language. haha
We fell in love with the restaurant and ramen. I’ve literally thought about this place a few times a month since we got back from Hawaii and just learned that they closed down a few months ago. I think my little ramen heart just broke it half!
Lordy! But I hear there are some more Ramen Ezogiku locations but oh how it was nice to eat at the one in Waikiki.
So while I can’t eat there anymore, and well I can’t fly to Hawaii whenever I want ramen haha, so I’ve got to make it at home. Now obviously I’m not a ramen expert, but I think this shortcut ramen is just amazing. I’m just a home cook that loves good food, so that’s where this ramen came from!
I followed few tips from the Steamy Kitchen blog and ended up with my own ramen at home.
Now we don’t live in a big city. There are no Asian markets around here or specialty food stores. If I even want to pretend to be close to something like that I have to drive at least an hour, so I made this with everything I could find right here in town.
That’s why you’ll see that I used a instant miso soup mix in my ramen.
While I know other blogs will tell you how to make miso soup from scratch, I just can’t find some of those ingrediants here and sorry but I’m not going to drive an hour or make an amazon purchase every time I want ramen. haha.
I can find this miso soup mix at my local grocery store so that’s what I used to season my broth. I picked the giant pieces of tofu out and tossed those but you can leave them in if you want, I’m just not a fan.
There are three little packets in this one pack, I used all of them for 8 cups of vegetable broth.
Also, I don’t make my own ramen noodles. I know right, gasp, what’s wrong with me.
Yet again, I work, I have a life, I am using package ramen noodles here. Believe me, they’re tasty.
I just use the 20 cent packs from the grocery store and throw away the little seasoning packed that comes with them…although I guess you could use that seasoning packet in place of the miso soup mix if you wanted haha. Although I can’t promise you that it’ll be good. 😉
I told you, this is my short cup version of shrimp ramen.
So give it a go! Eat it with a spoon, fork or chopsticks….however you eat it just make sure to slurp it up fast while it’s nice and hot!
**also please make sure that if you use this recipe that you either remove the shrimp tails before cooking or that guest know to remove them. I leave them on because they look pretty but no one wants to chomp down on a hard shrimp tail. haha**
Shortcut Shrimp Ramen
- 8 cups vegetable broth
- 2 cloves garlic, minced
- 1 1/2 cups sliced mushrooms
- 1 tablespoon soy sauce
- 1 cup fresh spinach
- 3 packets (1.05 oz total) of instant miso soup mix
- 2 cups medium shrimp, peeled & cleaned
- 3 eggs
- 2 packets of dry ramen noodles (throw away the seasoning packets)
In a large Dutch Oven or large stock pot, bring the vegetable broth and miso soup mix to a simmer. (Stir)
Add the minced garlic and mushroom sliced and let simmer or 7-10 minutes.
Add in the soy sauce and reduce the heat to low.
In a small sauce pan, cover the eggs with water and bring to a boil, once the water starts to boil, remove from heat and cover. Let eggs sit for 5-7 minutes.
Less time for a runnier yolk, more time for a firmer yolk.
When time is up, rinse them under cold water and peel the eggs. Set eggs aside.
Add the shrimp and spinach to the broth. Stir.
In the same sauce pan, boil 3 cups of water. Add the noodles to the boiling water and cook for 4 minutes. Drain noodles.
Shrimp should be curled and pink now, showing that they're done.
Separate the noodles into 2-4 bowls,
Spoon broth, shrimp and vegetables over noodles.
Slice eggs in half and place each half on top of the noodles.
**ALSO PLEASE MAKE SURE THAT IF YOU USE THIS RECIPE THAT YOU EITHER REMOVE THE SHRIMP TAILS BEFORE COOKING OR THAT GUEST KNOW TO REMOVE THEM. I LEAVE THEM ON BECAUSE THEY LOOK PRETTY BUT NO ONE WANTS TO CHOMP DOWN ON A HARD SHRIMP TAIL. *