Fish stock, shrimp, bonito flakes and a menage of Asian flavors will have this Homemade Ramen in your bowl in less than 30-minutes.
Hurry-Up Homemade Ramen
The Best Shrimp Ramen soup is going to be in your bowl in less than 30-minutes!
Go to the freezer and grab that container of Fish Stock I showed you how to make and freeze for busy days like today.
In a snap, we are going to have one very delicious pot of soup ready for dinner and it will taste like it’s been simmering for hours.
Shrimp Ramen From Scratch
My kids loved a quick instant ramen noodle soup for an after school treat but it wasn’t until recent years (and one of my grown sons), a professional chef introduced me to real ramen.
He said, “Mom, the secret to a fabulous bowl of seafood ramen soup is not the noodles but the depth of flavor that is simmered into a homemade seafood stock.”
Making Ramen from scratch, starts long before you are hungry for that bowl of deliciousness.
It happens on one of those lazy summer weekends when you happen to have snagged a bunch of shellfish.
30-Minute Stock
My son taught me to save shells from crab, lobster, oysters or shrimp from summer months when they are all abundant and the days are long for a little meal-prep time.
“Roast them,” he said, “In the oven to intensify their sea flavor, simmer in a huge pot of salted water with herbs and spices, and you have an amazing flavor rich stock for any soup, chowder or bisque, in less than 30-minutes.
“Make big batches,” he said “Of what looks like ‘boiled sea trash’ and freeze small amounts for future use”.
I did. He was right. 6-months later, in cooler weather, when I was hungry for hot Ramen soup, I had already done all the work, months earlier!
Homemade Shrimp Ramen
If you have made fish stock already, you will enjoy this shrimp ramen recipe all the more.
To an already flavor rich broth, ginger, lime, bonito flakes, sesame oil and fresh spring onions will make this soup taste as though it’s been cooking all day, when in fact it will take you less than 30-minutes!
Why Shrimp?
Dollar for dollar, shrimp will provide a powerful seafood flavor for a fraction of the cost of other types of seafood.
Once the shrimp is peeled and ready for use, those little shrimp shells, that quickly look like a pile of trash, are where all the stock flavor lie.
Toss those shrimp shells in the oven on a baking sheet for 10-minutes before boiling them in seasoned, herbed boiling water, and you have a fabulous seafood stock in minutes.
Homemade Shrimp Memories From Brazil
While living in Brazil and visiting the coastal area of Joao Pessoa, a heavily populated area with much history dating back to the 16-century, I discovered the area was bursting with shrimp!
Shrimp was hauled in by hand with nets, piled high on the back of horse-drawn carts on the beach and carried off to nearby markets.
Best, freshest dang shrimp of my life.
The shrimp was rich with flavors of the sea, but mostly I came to appreciate it because I saw (with my own eyes), how families sustained a living on this ‘day of work, along the beach.’
Ingredients Needed
- Ramen noodles
- Fish Stock
- Spring onions
- Celery
- Mushrooms
- Bonito flakes
- Soy sauce
- Sesame oil
- Fish sauce
- Shrimp
- Ginger
- Lime
- Chili peppers
- Garlic
- Salt and pepper
Equipment Needed
- Stock pot with a lid
- Pot for boiling noodles
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
- Slotted spoon
- Ladle
- Stovetop or burner
More Shrimp Recipes To Love
The easy part of using shrimp for quick recipes is that you can almost always have a bag of shrimp tucked away in your freezer and thaw quickly.
Here are just a few of my favorite easy shrimp recipes I think you will love.
- Japanese Fried Shrimp Balls – flavored with horseradish and fish sauce, formed with rice flour, quick fried and dipped in sake flavored soy sauce.
- Pea Pesto and Shrimp Wonton Cups – shaped in muffin tins and filled with spicy pea pesto and topped with sauteed shrimp.
- Shrimp Quinoa Buddha Bowl – vibrant in color from veggies and fruit, protein rich from seasoned quinoa in Asian satisfying flavors.
- Shrimp and Grits Kabobs – the best of sea and field, with corn grits polenta squares, and spicy grilled shrimp, piled onto pick-up sticks!
Asian 30-Minute Homemade Shrimp Ramen
Equipment
- soup pot
Ingredients
- 8-16 oz Ramen Noodles
- 4 cups Homemade fish stock see notes
- 1 Spring onion bunch chopped
- 4 Celery stalks chopped
- 1 lb Mushrooms chopped
- 1 tbsp Bonito flakes
- 1 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 tsp Fish sauce
- 1 lb Shrimp deveined and shelled
- 1 tbsp Fresh ginger grated
- 1 tbsp Lime juice
- pinch Chili pepper flakes
- 2 Garlic cloves crushed
- Salt/pepper to taste
Instructions
- In a medium size pot, boil Ramen Noodles for the designated amount of time on the package, then quick drop them into cold water until ready to add to the soup, last.
- Bring Homemade Fish Stock (or purchased carton) to a boil, in a larger soup pot.
- Add all ingredients except shrimp and noodles.
- Turn down low, cover and let simmer for 10 minutes.
- Uncover, add shrimp and simmer until shrimp turns pink.
- Add drained noodles, stir, and your delicious Shrimp Ramen Soup is ready!
Notes
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.