Shrimp Ramen

Ramen noodles (yes, the ones from the package) can be dressed up with poached shrimp and bacon to make a porky, smoky broth that tastes slow-simmered.
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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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8 ounces bacon, chopped

5 garlic cloves, thinly sliced

2 cups sliced stemmed shiitake mushrooms (about 6 ounces)

7 cups chicken broth

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

2 (3-ounce) packages ramen noodles, flavor packets discarded

12 ounces peeled and deveined medium shrimp, halved lengthwise (about 20 shrimp)

2 tablespoons 1-inch-long pieces chives


  1. COOK THE AROMATICS: Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Remove all but 3 tablespoons of the bacon fat from the pan. Stir in the garlic and cook until golden, about 3 minutes. Stir in the shiitakes and cook until well browned, about 6 minutes more.
  2. MAKE THE BROTH: Stir in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Stir in the ramen noodles and boil until tender, about 2 minutes.
  3. ADD THE SHRIMP AND SERVE: Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.