Creamy Shrimp Ramen With Instant Noodles

Ramen is a Japanese dish based on wheat noodles and a rich broth. Traditional ramen takes a long time to prepare and is quite complicated. Here is a simple recipe for rich and flavorful instant noodle ramen that you can make every day without spending a lot of time.

I recommend using high-quality noodles that need to be boiled for at least 5 minutes, rather than cheap noodles that are just thrown into hot water and quickly turn into a mess. I made the broth from shrimp (or more precisely, their shells), but any other broth (like meat, vegetable or fish) will work fine. The main thing is not to make ramen with just water! To make the broth richer, I used the famous Korean gochujang paste, peanut butter and a little coconut milk. Together they create a spicy-creamy flavor and add a nice nutty note to the ramen.

P.s. You can see the same step-by-step recipe with more photos and video on my website yumchief.com or YouTube channel. I'd be happy if you check it out and leave a like and comment! It will help me a lot, thank you! ❤️

Ingredients

1. Instant noodles — 100 g
2. Egg — 1 pcs
3. Shiitake mushrooms — 3 pcs
4. Shrimp — 6 pcs
5. Bay leaf — 1 leaf
6. Black pepper — 3 peas
7. Gochujang — 1 tsp
8. Peanut butter — 1 tbsp
9. Coconut milk — 15 ml
10. Nori sheet — 1 pcs
11. Sesame oil — ½ tsp
12. Sesame seeds — ½ tsp
13. Scallion — ½ pcs

Soak the shiitake mushrooms in water for 20 minutes.

Peel the shrimp from their shells and remove the vein.

Place the shrimp shells in a saucepan. Add the bay leaf, black pepper and water. Bring to a boil over high heat, then reduce heat and simmer for about 20 minutes.

While the broth is simmering, cook the shrimp in it. I used 2 types of shrimp: King and Argentine shrimp. I cooked the first ones for about 1.5 minutes and the second ones for about 2.5 minutes.

At the same time, boil the egg. In a separate saucepan, pour cold water over the egg (the water should cover the egg completely) and place over high heat. Bring the water to a boil, then reduce the heat and cook the egg for exactly 5 minutes.

After 5 minutes, place the boiled egg in ice water for 60 seconds. Then peel it from the eggshell (it should come off easily).

When the shrimp broth is ready, strain it through a sieve to separate the shells from the liquid.

In a deep bowl, make the ramen base. Add the gochujang (Korean spicy paste), peanut butter, half of the spice packet from the noodle kit, some shrimp broth, and coconut milk. Mix until smooth.

Prepare the instant noodles. Bring the water to a boil in a saucepan. Add the dry vegetables from your noodle kit (if included), the soaked shiitake mushrooms, and the noodles. Cook according to package instructions (I used fairly good noodles that cooked for 5 minutes).

Place the cooked noodles in the bowl (where you mixed the creamy and spicy base), add the broth (warm it up if you want) and mix well.

Cut the egg in half and place on top of the noodles. Add the shrimp, shiitake mushrooms and chopped scallions. Drizzle with sesame oil and sprinkle with sesame seeds. Add a sheet of nori just before serving and enjoy!