Savor the rich umami of miso broth paired with crispy shrimp tempura and slurpable ramen noodles. This comforting Japanese-inspired dish combines bold flavors and textures, perfect for a cozy dinner. Ready in under an hour, it’s a delightful blend of savory, crunchy, and satisfying elements for any noodle lover.
Why You’ll Love This Recipe
This Shrimp Tempura Ramen Noodles with Miso Broth recipe is a game-changer for dinner enthusiasts. The miso broth offers a deep, savory warmth that soothes the soul, while the golden, crispy shrimp tempura adds a delightful crunch that contrasts beautifully with the tender ramen noodles. It’s a perfect balance of textures and flavors, making every bite exciting. This dish is approachable yet feels gourmet, ideal for impressing guests or treating yourself to a restaurant-quality meal at home. Plus, it’s customizable, allowing you to tweak ingredients to suit your taste or dietary needs. Whether you’re a ramen aficionado or a beginner, this recipe is straightforward, fun to make, and delivers authentic Japanese-inspired flavors in less than an hour.
Recipe Tips and Tricks
- Chill the Batter: Keep tempura batter cold by placing it over an ice bath to ensure maximum crispiness.
- Don’t Overmix Batter: Stir tempura batter lightly to avoid activating gluten, which can make it heavy.
- Dry Shrimp Thoroughly: Pat shrimp dry before dipping in batter to prevent sogginess.
- Use High Heat for Frying: Maintain oil temperature at 350°F (175°C) for perfectly crispy tempura.
- Strain Broth: For a smoother miso broth, strain after simmering to remove any grit.
- Cook Noodles Al Dente: Slightly undercook ramen to avoid mushiness when added to hot broth.
- Prep Ingredients Ahead: Chop veggies and measure ingredients before starting to streamline cooking.
- Taste and Adjust: Miso pastes vary in saltiness, so taste broth and adjust seasoning gradually.
Shrimp Tempura Ramen Noodles with Miso Broth
Crispy shrimp tempura atop slurpable ramen in rich miso broth, a cozy Japanese-inspired dinner ready in under an hour.
Ingredients
- 12 large shrimp, peeled and deveined
- 8 oz (225g) ramen noodles
- 4 cups dashi stock
- 3 tbsp white miso paste
- 1 tbsp soy sauce (low-sodium)
- 1 cup rice flour
- 3/4 cup ice-cold water
- 1 egg (optional)
- 4 shiitake mushrooms, sliced
- 2 green onions, sliced
- 1 sheet nori, cut into strips
- 1 tbsp sesame oil
- Vegetable oil for frying
- 1 tsp grated ginger
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Broth: In a large pot, heat sesame oil over medium heat. Sauté garlic and ginger for 1-2 minutes until fragrant. Add dashi stock, bring to a simmer, and whisk in miso paste until fully dissolved. Stir in soy sauce and keep warm on low heat.
- Cook the Noodles: Bring a pot of water to a boil. Cook ramen noodles according to package instructions, about 3-5 minutes, until al dente. Drain and rinse briefly under cold water to stop cooking. Set aside.
- Prep the Shrimp: Pat shrimp dry with paper towels. Season lightly with salt and pepper. Set aside while preparing the tempura batter.
- Make Tempura Batter: In a bowl, lightly whisk rice flour, ice-cold water, and egg (if using) until just combined. Keep batter lumpy for a lighter texture. Place the bowl over an ice bath to keep it cold.
- Heat Oil for Frying: In a deep skillet or pot, heat 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.
- Fry the Shrimp: Dip each shrimp in the tempura batter, letting excess drip off. Carefully place in hot oil and fry for 2-3 minutes until golden and crispy. Fry in small batches to avoid crowding. Drain on paper towels.
- Cook Mushrooms: Add sliced shiitake mushrooms to the miso broth and simmer for 5 minutes until tender, enhancing the umami flavor.
- Assemble the Bowls: Divide cooked ramen noodles among four bowls. Ladle hot miso broth with mushrooms over the noodles, ensuring even distribution.
- Add Toppings: Place 3 shrimp tempura on top of each bowl. Garnish with green onions and nori strips for a pop of color and flavor.
- Serve Immediately: Enjoy your steaming bowl of shrimp tempura ramen while the tempura is crispy and the broth is hot. Slurp away!
Notes
- Ensure oil is at the correct temperature to avoid greasy tempura; a thermometer is key.
- Miso paste should not be boiled after adding to preserve its flavor and nutrients.
- For extra umami, add a splash of mirin to the broth.
- Serve with chopsticks and a spoon for an authentic ramen experience.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 711Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 84mgSodium 1317mgCarbohydrates 114gFiber 7gSugar 3gProtein 30g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Shrimp: Use large, fresh, or thawed frozen shrimp, peeled and deveined, for the best texture and flavor in tempura.
- Miso Paste: White miso offers a milder, sweeter flavor; red miso is bolder. Choose based on preference.
- Ramen Noodles: Fresh or dried ramen noodles work; avoid instant packets for authentic texture.
- Dashi Stock: Traditional Japanese stock adds umami depth; substitute with vegetable broth for vegetarian options.
- Soy Sauce: Low-sodium soy sauce prevents the broth from becoming too salty.
- Rice Flour: Essential for a light, crispy tempura batter; cornstarch can work as a substitute.
- Nori and Green Onions: These garnishes add flavor and visual appeal; toast nori lightly for extra crunch.
- Shiitake Mushrooms: Fresh or dried shiitakes enhance umami; rehydrate dried ones before use.
- Sesame Oil: A small drizzle adds nutty richness to the broth; don’t overuse, as it’s potent.
- Egg: Optional for tempura batter; adds slight richness but can be omitted for a lighter texture.
Variations and Substitutions
- Protein Swap: Replace shrimp with firm tofu, chicken, or vegetables like zucchini or sweet potato for tempura.
- Vegetarian/Vegan: Use vegetable broth and skip egg in tempura batter; ensure miso paste is fish-free.
- Gluten-Free: Substitute soy sauce with tamari and use gluten-free ramen noodles or rice noodles.
- Spicy Kick: Add chili oil or sriracha to the broth for heat lovers.
- Low-Sodium: Opt for low-sodium miso paste and broth to control salt content.
- Different Noodles: Try udon or soba noodles for a twist on texture and flavor.
- Veggie Add-Ins: Incorporate bok choy, spinach, or corn for extra nutrition and color.
- Broth Variations: Swap dashi with chicken or beef broth for a different flavor profile.
- Tempura Alternatives: Use sparkling water in batter for extra lightness or panko for a crunchier coating.
- Garnish Options: Experiment with sesame seeds, shichimi togarashi, or pickled ginger for unique flair.
Storage Options
- Refrigerate: Store leftover broth and noodles separately in airtight containers for up to 3 days. Tempura is best eaten fresh.
- Reheat: Gently warm broth on the stovetop; reheat noodles in boiling water briefly to refresh texture.
- Freezing: Freeze broth in portions for up to 2 months; avoid freezing tempura or cooked noodles, as they lose texture.
- Tempura Tip: If storing tempura, keep it in a single layer in the fridge and reheat in an oven to retain some crispiness.
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