Japanese Ramen with Vietnamese Vermicelli and Shrimp Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A fusion ramen bowl using Vietnamese vermicelli noodles in a rich shrimp broth, topped with Japanese ramen ingredients. This japanese-inspired asian ready in about 50 minutes pairs vermicelli noodles, shrimp, ramen broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200g vermicelli noodles
• 150g shrimp
• 2L ramen broth
• 2 eggs
• 2 stalks green onions
• 1 tbsp chili oil
• 2 tbsp soy sauce

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 200g vermicelli noodles and cook for 2-3 minutes, stirring occasionally, until al dente (firm to the bite). Drain the noodles and rinse under cold running water to stop the cooking process and prevent sticking. Tip: Rinsing the noodles under cold water ensures they don’t clump together when added to the broth.
2. Step 2: In a large pot, pour in 2L ramen broth and bring to a gentle simmer over medium heat. Add 2 tbsp soy sauce, stirring to dissolve, and let simmer for 10 minutes, skimming any foam that rises to the surface. The broth should develop a rich, umami flavor with a slightly reduced volume. Tip: Use a ladle to skim foam for a clearer, more refined broth.
3. Step 3: Place 2 eggs in a pot of cold water, bring to a rolling boil over high heat, then reduce to a simmer and cook for 8 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking process, peel them under running water, and slice each egg into halves. Tip: Cooling eggs in ice water prevents overcooking and makes peeling easier.
4. Step 4: Add the cooked vermicelli noodles to the simmering broth, followed by 150g shrimp. Cook for 3-4 minutes, stirring occasionally, until the shrimp turns opaque and pinkish-white. Remove the pot from heat, then gently stir in the sliced eggs, chopped green onions, and a drizzle of 1 tbsp chili oil. Tip: Add the shrimp toward the end of cooking to prevent them from becoming rubbery.