Ingredients

Ramen Noodles

1 serving of Shoyu Ramen, Miso Ramen, Tokyo Shoyu Ramen, Sapporo Miso Ramen, or Yokohama Tonkotsu Shoyu Ramen Noodles
At least 6¼ cups or 1.5L of Water

Soup

1 serving Shoyu Ramen, Miso Ramen, Tokyo Shoyu Ramen, Sapporo Miso Ramen, or Yokohama Tonkotsu Shoyu Ramen Soup Base
1 tbsp Shrimp Paste
1 1/4 cups or 300 ml Hot Water

Toppings

2pc Ready To Cook Shrimp Dumplings
1 Ramen Egg
2 stalks of Green Onion (finely sliced)
1 chopped Garlic Clove (minced)
1 cup Bean Sprouts
1/2 tsp Dried Wakame Seaweed

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Shoyu Flavor, Miso Flavor, Tonkotsu Flavor,

Shrimp Dumpling Ramen Recipe with Miso, Shoyu, or Tonkotsu Broth

Make a delicious Shrimp Dumpling Ramen at home in minutes using store-bought gyoza or your favorite shumai! This easy recipe pairs juicy dumplings with flavorful miso, shoyu, or tonkotsu broth, creating a warm, satisfying bowl that’s perfect for lunch, dinner, or a quick comfort meal.

What is Shrimp Dumpling Ramen?

Shrimp Dumpling Ramen is a fusion-style noodle soup that combines juicy dumplings like shrimp gyoza or shumai with flavorful Japanese ramen broth—typically miso, shoyu, or tonkotsu. It's a quick and satisfying dish perfect for lunch, dinner, or a cozy comfort meal at home.

Ingredients

Ramen Noodles

1 serving of Shoyu Ramen, Miso Ramen, Tokyo Shoyu Ramen, Sapporo Miso Ramen, or Yokohama Tonkotsu Shoyu Ramen Noodles
At least 6¼ cups or 1.5L of Water

Soup

1 serving Shoyu Ramen, Miso Ramen, Tokyo Shoyu Ramen, Sapporo Miso Ramen, or Yokohama Tonkotsu Shoyu Ramen Soup Base
1 tbsp Shrimp Paste
1 1/4 cups or 300 ml Hot Water

Toppings

2pc Ready To Cook Shrimp Dumplings
1 Ramen Egg
2 stalks of Green Onion (finely sliced)
1 chopped Garlic Clove (minced)
1 cup Bean Sprouts
1/2 tsp Dried Wakame Seaweed

Screen Shot 2022-06-09 at 9.49.43 AM-1

Instructions

1) Boil egg as you like. Boil dumplings. Pan-fried dumplings can be a good alternative.

2) Heat a pot over medium heat and coat with cooking oil. Add the minced garlic until the aroma comes out. Add shrimp paste and mix quickly. Add bean sprouts.

3) Add water, soup base, and wakame seaweed.

4) Cook the noodles.

5) Pour only soup into a ramen bowl first, and then add cooked noodles after. If you put the noodles in an empty bowl, the oil in the soup does not adhere to the noodles evenly. Top other ingredients in the soup and egg.