Not Your Dorm Room Ramen

Another 20-minute meal!


2 tbsp. olive oil
3/4 – 1 c. aromatics and herbs (carrots, celery, sweet peppers, scallions, basil, parsley, cilantro, marjoram, oregano)
1 tbsp. chopped garlic
10-12 cherry tomatoes
2 c. healthy greens (bok choy, tatsoi, komatsuna, spinach)
2 tbsp. Kikkoman Ponzu (or soy sauce)
6 c. water
1 tbsp. Better Than Bouillon Premium Lobster Base
1 lb. small to medium raw shrimp, peeled and deveined
2 3 oz. packages Maruchan Ramen Soy Sauce Flavor
Hot pepper flakes to taste (optional)


Dice the aromatics, chop the herbs, and cut the cherry tomatoes in half.


Heat olive oil in a large chef’s pan or small stock pot over medium heat. Sauté the aromatics and herbs until they begin to soften.

Add the garlic and tomatoes. Sauté one more minute.

Add the greens and ponzu. Sauté until the greens are wilted.

Add the water and BTB lobster base, and bring to a boil. Add the shrimp and ramen with the soy flavor packet. Simmer for 3 minutes or until shrimp are cooked through.

Serve with a sprinkle of hot pepper flakes.


  • I keep huge quantities of cherry tomatoes, diced peppers, chopped scallions, and crushed basil in my freezer. It’s a huge time saver for this and other recipes.
  • Add mushrooms for extra texture.
  • Substitute 1 tbsp. dried herbs if fresh herbs are not available.
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