Japanese Shrimp Ramen in Miso Beef Broth. www.keviniscooking.com
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4.41 from 5 votes

Japanese Shrimp Ramen in Miso Beef Broth

This Shrimp Ramen in Miso Beef Broth starts with beef broth, fresh ramen noodles, shrimp and warm spices like star anise, cinnamon, peppercorns and clove. Prep time is if using canned broth then adding the spice pack. Making stock from scratch add 2.5 hours time.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Lunch, Soup
Cuisine: Japanese
Keyword: homemade ramen, miso beef broth, shrimp ramen recipe
Servings: 4 servings
Calories: 777kcal
Author: Kevin Is Cooking


  • 3 lbs beef bones or 10 cups of beef broth (See Note 1)
  • 1 onion halved, skin on
  • 6 inch piece of ginger root halved lengthwise
  • 2-3 large shallots halved lengthwise
  • 10 cloves
  • 30 black peppercorns
  • 4 star anise
  • 2 cinnamon sticks
  • 2 tbsp soy sauce
  • 1 tbsp miso
  • 16 oz ramen noodles fresh
  • 1 lb baby shrimp cooked
  • 2 baby bok choy halved lengthwise
  • 4 crimini mushrooms sliced
  • 1 jalapeno sliced rings
  • 2 green onions - greens chopped thin white slice don bias
  • 4 eggs


  • Either use 10 cups of canned beef broth or roast the beef bones for broth. In a roasting pan add the beef bones and roast in a 450°F oven for 30 minutes. Remove bones from roasting pan and add to large stock pot. Add some water to the roasting pan and scrape up browned bits and add to the stock pot. Cover with cold water and bring to a boil.
  • While broth comes to a boil in large fry pan add the onion, shallot and ginger root. Char for several minutes and add to soup pot. In a 6x6" piece of cheese cloth add the 10 cloves, 30 black peppercorns, 4 star anise and 2 broken cinnamon sticks. Tie with kitchen string and drop in the pot.
  • Skim the foam off the top and drop heat to a simmer for at least 2 hours. Occasionally skim the foam that rises to the top. Remove bones, vegetable sand spice bag, discard and strain broth. Put broth back into stock pot and heat to simmer. Add 2 tablespoons soy sauce and miso.
  • Bring some water to a boil in a medium saucepan with enough water to cover the eggs. Take the COLD eggs from the refrigerator and carefully lower into water with a ladle. Reduce heat to maintain a simmer with a few bubbles and cook the eggs for 7 minutes. Scoop out the eggs and carefully drop them in an ice bath to stop them from further cooking, about 2-3 minutes. Carefully tap on the counter and peel shell. These will be very soft. Slice in half when ready to plate soup and place 1 sliced egg on top of each noodle bowl.
  • Add the sliced bok choy and mushrooms into broth for 3 minutes and then set aside. Drop the ramen noodles into simmering broth for 3 minutes to heat through and using tongs, mesh strainer or ladle and add to each serving bowl. Repeat with fresh shrimp. Top with broth to cover noodles, arrange vegetables around noodles and top with shrimp, green onions, pepper flakes and egg halves. Serve immediately.


  1. Prep time is if using canned broth then adding the spice pack. Making stock from scratch add 2.5 hours time.


Calories: 777kcal | Carbohydrates: 85g | Protein: 50g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 449mg | Potassium: 941mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2805IU | Vitamin C: 38.4mg | Calcium: 365mg | Iron: 10.4mg