This Easy Spicy Miso Shrimp Ramen is quick to prepare and relies mainly on pantry and freezer staples—perfect for busy weeknights or when you want a comforting bowl without a long list of ingredients. The miso-forward broth is savory and slightly sweet, balanced with heat from chili paste or chili crisp. Topped with tender shrimp, wilted bok choy, a soft-boiled egg, and noodles, this recipe is flexible and easy to adapt to what you already have on hand.
I developed this version while staying at home and experimenting with pantry-friendly meals. The result was a deeply savory, spicy miso broth with bright notes from ginger and sesame oil. Use the ingredient amounts as a guideline—this soup scales easily and welcomes substitutions so you can make it with what’s available in your fridge or freezer.
Why this recipe works
The base of the broth combines aromatic aromatics (onion, garlic, ginger) with white miso paste for umami and coconut aminos or soy sauce for salty depth. A touch of chili paste or chili crisp provides heat and texture. Cooking the shrimp directly in the hot broth keeps them tender, and wilting bok choy in the same pot adds color and freshness. Soft-boiled eggs and sesame garnish give a restaurant-style finish without a lot of fuss.
Swaps and variations
- If you prefer no seafood, swap shrimp for shredded cooked chicken, firm tofu, or thinly sliced leftover beef or pork.
- No chili oil or chili crisp? Use sriracha, Sambal Oelek, or crushed red pepper flakes. Taste and adjust the heat level to your preference.
- No bok choy? Baby spinach, napa cabbage, or thinly sliced kale are good alternatives—add them near the end so they stay bright and tender.
- Want a richer broth? Use homemade bone broth or a higher-quality store-bought chicken broth. For a vegetarian option, substitute a rich vegetable broth and use soy sauce in place of fish-forward seasonings.
Ingredients
Serves: 2
For the broth
- 2 tbsp avocado oil (or neutral oil)
- 1/2 tsp toasted sesame oil
- 1/4 cup white onion, sliced thin
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 2 tbsp white miso paste
- 1–2 tbsp chili paste or chili crisp (adjust for heat)
- 2 tbsp coconut aminos or soy sauce
- 4 cups good-quality chicken broth or bone broth
- 2 large eggs
- 8 oz uncooked ramen noodles
- 1 head baby bok choy, leaves halved lengthwise
- 1/2 lb peeled and deveined shrimp
Optional for serving
- 1 green onion, thinly sliced
- Toasted sesame seeds
- Chopped nori or seaweed sheets
Step-by-step instructions
- Bring a medium saucepan of water to a rolling boil for the eggs and noodles.
- While the water heats, warm a separate medium saucepan over medium heat. Add the avocado oil and toasted sesame oil. When hot, sauté the sliced onion with grated ginger and minced garlic, stirring occasionally, until the onion softens, about 3–4 minutes.
- Stir in the white miso paste and chili paste. Cook and stir for about 1–2 minutes to bloom the miso and release the chili aromas. Pour in the chicken broth and the coconut aminos (or soy sauce) and whisk until the miso dissolves and the broth is uniform. Increase heat to bring the broth to a gentle boil, then lower to a simmer.
- Carefully lower the eggs into the boiling water using a spoon or ladle and cook for exactly 7 minutes for jammy yolks. Immediately transfer the eggs to a bowl of ice water to stop cooking, and set aside. Do not drain the boiling water—use it to cook the noodles in the next step.
- Cook the ramen noodles in the same boiling water according to package instructions until just tender. Drain and divide between two bowls.
- Add the shrimp and bok choy to the simmering miso broth. Stir and cook until shrimp are pink and cooked through and the bok choy is wilted and tender, about 2–3 minutes. Taste the broth and adjust seasoning with more chili paste, soy/coconut aminos, or salt as needed.
- Arrange the cooked shrimp and bok choy over the noodles in each bowl. Ladle the hot spicy miso broth over the noodles and toppings. Peel and halve the soft-boiled eggs and place them on top.
- Finish with optional garnishes: sliced green onion, toasted sesame seeds, and chopped nori if desired. Serve immediately while hot.
Serving, storage, and tips
- Serve ramen piping hot. The noodles will absorb broth over time, so assemble just before serving.
- Leftover broth keeps well in an airtight container in the refrigerator for 3–4 days and can be reheated to poach additional shrimp or vegetables. Store cooked noodles separately to avoid sogginess.
- Adjust spice gradually—starting with 1 tablespoon of chili paste and increasing to taste is a good approach if you’re sensitive to heat.
Additional info
Author: Alex Snodgrass
Servings: 2 people
Nutrition information is automatically calculated and should be used only as an approximation.