Classic Quick Garlic Shrimp Ramen
This classic quick garlic shrimp ramen is a delightful and easy-to-make dish that combines succulent shrimp with flavorful ramen noodles in a savory broth. Perfect for a quick weeknight meal, this recipe is packed with aromatic garlic and ginger, fresh scallions, and a hint of sesame oil for an irresistible Asian-inspired experience.
Equipment
- Pot
- Knife
- Cutting board
- Ladle
Ingredients
Main Ingredients
- 2 packs Ramen noodles discard the seasoning packet (≈ 140 g each)
- 300 g Raw shrimp, peeled & deveined (≈ 10-12 large)
- 4–5 large Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 3 stalks Scallions, thinly sliced
Broth Ingredients
- 4 cups Chicken or vegetable stock (960 ml)
- 2 tbsp Soy sauce (light)
- 1 tbsp Mirin (sweet rice wine)
- 1 tsp Sesame oil
Other Ingredients
- 1 tbsp Vegetable oil (neutral)
Optional Toppings
- soft-boiled egg
- toasted nori
- sesame seeds
- sliced chilies
- bean sprouts
- corn
- bok choy
Instructions
Cooking Steps
- Heat vegetable oil in a pot over medium heat. Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Do not brown the garlic.
- Pour in the chicken or vegetable stock, soy sauce, and mirin. Bring the mixture to a simmer, then reduce heat and let it gently simmer for 5 minutes to allow flavors to meld.
- Add the raw shrimp to the simmering broth. Cook for 2-3 minutes until the shrimp turn pink and opaque. Do not overcook.
- Carefully add the ramen noodles to the pot. Cook according to package directions, usually 2-3 minutes, until tender. Stir occasionally to prevent sticking.
- Remove the pot from heat and stir in the sesame oil and thinly sliced scallions.
- Ladle the ramen into bowls. Serve immediately, garnished with desired optional toppings such as a soft-boiled egg, toasted nori, sesame seeds, sliced chilies, bean sprouts, corn, or bok choy.
Notes
For extra flavor, you can sauté the shrimp lightly before adding them to the broth. Adjust soy sauce to taste, considering the saltiness of your stock. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop.