Making a flavorful shrimp ramen is easy when you use the shells! Make sure you buy shell-on shrimp, which are usually cheaper anyway, and make a quick stock. Using the shells to extract even more flavor is the best way to get the most from high quality ingredients. Aromatics like lemongrass, ginger, and garlic add flavor to the wonderful broth. You’ll get more flavor from this 15-minute stock than you will from any flavor packet. Take it to the next level with a soft-boiled egg or sheets of nori to complete the ramen experience.
Total time: 35-40 minutes
- 1 pound easy peel shrimp, peeled and shells reserved
- 2 scallions, roughly chopped
- 4-inch piece fresh lemon grass, chopped
- 2 large garlic cloves, crushed
- 1-2 teaspoons tomato paste
- 4 cups cold water
- 2 packages ramen noodles
- 1-2 teaspoons chili garlic sauce
- 2 tablespoons tamari
- 1 scallion, thinly sliced
- In a medium-sized pot, combine shrimp shells, two scallions, lemongrass, garlic, tomato paste, and water. Bring to a gentle simmer and cook for 15 minutes. Strain and press liquids through. Discard solids.
- Return stock to the pot and bring to a simmer. Add noodles (discarding seasoning packets if any) and cook per package instructions. Halfway through the cooking time, add shrimp and continue to cook until noodles are done and shrimp is opaque. Turn off heat and allow to rest for four minutes.
- Season with chili sauce and tamari. Serve with scallions sprinkled on top and with any other tasty toppings of your choice.
Tasty toppings: sesame seeds, red pepper flakes, sliced jalapeño, soft-boiled eggs.