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This Easy Spicy Miso Shrimp Ramen is so quick to whip up and relies a lot on pantry ingredients which is always a win!
Here is a recipe I recently made during quarantine that turned out absolutely delicious. I think this will be a great recipe to just use a guideline to make spicy miso ramen broth, but you can easily adjust the recipe using what you have in your freezer/pantry/fridge.
- You can either omit the shrimp, or sub it for a different protein: shredded chicken, tofu, and even leftover sliced steak would be delicious.
- If you don’t have chili oil- add heat using sriracha or even a ton of crushed red pepper flakes or a dash or two of cayenne.
- If you don’t have bok choy– that’s ok. If you wanted to add some spinach at the end that would be a great swap for some greenery.
You can obviously get as fancy or basic as you want with this. I will admit, this recipe I didn’t create super formally for the blog, so I will likely go back (when going to the grocery store is more easily accessible) and remake this and ensure all of the ingredients and measurements are spot on.
Easy Spicy Shrimp Ramen
For the Broth:
- 2 tbsp avocado oil
- 1/2 tsp toasted sesame oil
- 1/4 cup white onion, sliced paper thin
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 2 tbsp white miso paste
- 1-2 tbsp chili paste (I use this Sichiun Chili Crisp, but you can use Sambal Oelek)
- 2 tbsp coconut aminos or soy sauce
- 4 cups good chicken broth I use homemade bone broth
- 2 large eggs
- 8 oz uncooked ramen noodles
- 1 head baby bok choy each leaf cut in half, lengthwise into long strips
- 1/2 lb peeled and deveined shrimp
Optional, for serving:
- 1 green onion, sliced julienne or thinly sliced
- toasted sesame seeds
- chopped nori
- Bring a medium saucepan of water to a boil.
- Meanwhile, heat a separate medium sauce pan over medium heat. Add the avocado and sesame oil. When hot, add the onions, ginger and garlic and cook, stirring, until the onion is tender, about 4 minutes.
- Add the miso and chili paste and continue to cook, stirring, for 2 more minutes. Add the broth and coconut aminos and whisk until well combined. Increase heat and bring the broth to a boil. Once boiling, reduce the heat so that it is simmering.
- By this time, your separate saucepan of water should be boiling. Carefully lower, using a spoon or ladle, the 2 eggs into the water and cook for exactly 7 minutes. Transfer the cooked eggs to a small bowl of ice water to immediately stop to cooking and set aside. Do not drain the water. Using the same boiling water, cook the noodles according to package instructions.
- Add the shrimp and the bok choy to the ramen broth mixture. Cook, stirring, until the shrimp is cooked through and nice and pink and the bok choy is wilted and tender– about 3 minutes.
- Taste the broth and add salt and more chili paste, if desired.
- Place cooked ramen noodles in large bowl. Using tongs, arrange the shrimp and bok choy around the noodles. Ladle the spicy miso ramen broth over all contents in the bowl. Slice an egg in half and place on top of the soup.
- Optional– you can add green onion, toasted sesame seeds, or even freshly chopped nori sheets, if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.