10 Minute Single Serve Creamy Shrimp Ramen
This single serve creamy shrimp ramen tastes like it came out of a restaurant and takes 10 minutes to make — no seasoning packets required.
- 2 cup Bone Broth
- 1/4 cup Ponzu Shoyu (ponzu with soy sauce in it — can use half ponzu and half low sodium soy as well)
- 1 tbsp Miso paste (white)
- 1 Egg
- 1 tbsp Japanese Mayo
- 1 clove Garlic (minced)
- 1 tsp Ginger (grated)
- 1 tbsp Chili garlic sauce
- 1 Ramen noodles package (no seasonings)
- 1/2 cup Spinach
- 1/4 cup Carrots (shredded)
- 3 oz Shrimp (raw, deveined)
- Lime juice (to taste)
- Green Onion (for serving)
- Add bone broth, ponzu and miso to a pot and bring to a boil, then reduce to a simmer and cover. I added a squeeze of lime here too. If you love tart, citrus flavor, do the same!
- To a small bowl, add your egg, Japanese mayo, grated garlic and ginger, and chili garlic sauce and whisk to combine.
- Temper your egg mixture by ladling/spooning the hot broth into the eggs, one spoonful at a time while whisking. Add a few ladles/spoonfulls or so altogether. This will slowly raise the temperature of the eggs so they don’t scramble when you add the whole bowl to the pot of broth.
- Add your uncooked ramen noodles, spinach, and carrots to broth and cook a few minutes.
- Once ramen is almost done cooking, turn off the heat, add your shrimp and tempered egg mixture into the broth and stir.
- Serve ramen in a bowl topped with green onion and a squeeze of lime and enjoy!
Main CourseJapanesebone broth, carrots, chili garlic, egg, garlic, ginger, Japanese mayo, kewpie, miso paste, noodles, ponzu, ramen, shrimp, spinach