(Feature Impact) Instant ramen is a comforting classic for students of all ages – from elementary schoolers enjoying a warm bowl on a fall day to college kids fueling up for all-night study sessions.

For an extra-easy weeknight meal, you can use instant ramen noodles and discard the seasoning packets. As a healthier option, choose fresh, frozen or air-dried authentic ramen noodles or a gluten-free alternative like soba noodles; simply adjust noodle cooking time accordingly.

Find more family-friendly recipes at Culinary.net.

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Easy Homemade Shrimp Ramen

Recipe adapted from Fork Knife Swoon

Total time: 20 minutes

Servings: 2

• 1 teaspoon olive oil
• 2 teaspoons grated fresh ginger
• 4 garlic cloves, minced
• 1 pound raw shrimp, thawed, cleaned, peeled, and deveined
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons mirin
• 4 cups chicken or seafood stock
• 1 ounce dried shiitake mushrooms or 1/2 cup sliced fresh mushrooms
• 2 large eggs
• 3 ounces dried ramen noodles
• 1/2 cup chopped scallions
• fresh jalapeño, chopped (optional)
• sea salt, to taste

In a large pot, heat olive oil over medium-high heat. Add ginger and garlic; sauté until fragrant, about 30 seconds. Add shrimp and sauté 60-90 seconds until almost cooked through, then transfer shrimp to plate.

Add soy sauce and mirin to pot. Stir to combine and continue cooking for 1 minute.

Add stock, cover and bring to a boil, then remove lid, reduce heat to low and simmer uncovered for 5 minutes. Add dried mushrooms and simmer for 10 minutes.

In a medium pot, bring water to a boil. Gently lower eggs (still cold from the refrigerator) into water and simmer 7 minutes for slightly runny yolks or 8 minutes for soft-set yolks.

Fill large bowl with ice water. When timer finishes, transfer eggs to ice bath to halt cooking. Wait 5 minutes or until cool then carefully peel shell and slice eggs in half, lengthwise.

In the same medium pot, boil ramen noodles according to package directions, discarding seasoning packets. Return shrimp to original pot with ramen broth and remove from heat.

Drain cooked noodles and divide into two bowls. Pour broth and shrimp over noodles. Top with scallions, eggs, and jalapeño, if desired, then serve immediately. Season with sea salt to taste.