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
Shortcut Shrimp Ramen
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.
Ingredients
- 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)
Instructions
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.
Serve hot.
I am so deprived, I’ve NEVER had an actual authentic ramen. This looks great and I like your way of using the shortcuts. I’ve often used the noodles out of the 20 cent ramen packs for stir frys. I just hide them at the bottom of my cart while shopping so nobody sees them lol.
I’ve never had any ramen except the packet! I have a feeling I’d puff up like a toad if I ate all that sodium today! I love your shortcut version—it looks so much better than what I ate in college!!!
I love this much more than the packet ramen! Plus I love using low sodium (or homemade) vegetable broth and low sodium soy sauce!
That looks soooo good and I love how quick and easy it is!
Ramen is one of my husband’s favorite dishes! He’s going to love when I start making it more often with this quick recipe!
I would love this shortcut version!
This soup looks so good. You honestly had me at noodles, they definitely make soups fun to eat :-).
Yum, I love making ramen at home!
This is so much better than just plain ramen! Love it!
Confession, I don’t think I have veer had ramen! These pictures are so gorgeous, I want to make it NOW!
I love ramen! During college, my roommates and I were all about “shortcut” ramen. We’d add all sorts of fresh ingredients to instant ramen to make it better! 🙂
Your Ramen recipe looks fantastic!. I would like to have one right now with this cold weather.
Love Ezogiku. Found them in ’87 when dad was stationed at Pearl (we go to Pearl City location). Folks are still in Hawaii so I go whenever I visit the parents. Can’t get a decent bowl of ramen here in Tampa. Thanks for posting a quickie. Ps, the Ezogiku chef always puts a pat of real butter in his broth.
Ooo how neat! I didn’t know the little butter trick! I may have to try that!
This looks so good. Went and got all the ingredients to make it tonight and as I was reading it over to prep, I do no see anything in the insturctions about when to add the miso soup mix!! I want it so bad so I am gonna take a guess and add it when I add noddles maybe?? PLEASE HELP!!
Hey!! So sorry, I must have accidentally removed that part when I was editing the post the other day. I fixed it 🙂
UPDATE: Just made it!!!!! . I added the Miso soup to he vegetable stock while is simmered. I also cooked the shrimp down in some garlic, butter till was a little browned and I added the spinach and shrimp about 2 mins before the broth finished and it was DELICIOUS!! This is what I have been missing all my life lol I will NEVER use the packet seasoning in the ramen again! It was almost as good as the restaurant’s. I will be making this often! Thank you for this wonderful recipe. I have a chicken one I will be trying next and hope its just as good!
YAY! I’m so glad that you liked it!!
Hello! young cook here! this recipe is so easy to make I love it soo much super yum! thank you so much for the recipe!!
Hii!!! So glad that you liked it!