Shrimp and Cheese Ramen

Shrimp and Cheese Ramen is a Japanese noodle dish prepared ramen noodles, prawns and cheese served on a slowly simmered chicken and dashi stock.

Cheese in ramen? Yes there is such a thing and for me it was weird the first time I heard of it, until I tried it. I am not sure if this is a Japanese creation but I am leaning towards the Koreans because when you check their rameyon varieties there are many options with cheese, compared to when we visited Japan, I think I only saw one. I might be wrong, but I know one thing for sure, the Koreans love it. Today we are making one, not the instant ones but we will be making it from scratch using a chicken and shrimp-based stock, cooked like a Tonkotsu.

If you haven’t tried this yet, I suggest give it a shot, it is surprisingly good. The creamy cheese over the savoury broth makes every slurp worthwhile. Now if you don’t want to do the hassle of preparing one, I suggest buy your favourite instant ramen put sliced processed cheese on top while its hot and if you love it then give this recipe a shot, its way much better.

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Shrimp and Cheese Ramen 1

Shrimp and Cheese Ramen

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  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 4 hours 20 mins
  • Total Time: 4 hours 40 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Japanese


Shrimp and Cheese Ramen is a Japanese noodle dish prepared ramen noodles, prawns and cheese served on a slowly simmered chicken and dashi stock.




  • 6 servings of fresh or dried ramen noodles
  • 6 soft boiled eggs, cut in half
  • 2 stalks spring onions, chopped
  • 6 tsp toasted sesame seeds
  • 1/2 kg large shrimps, shelled
  • kamaboko slices
  • 6 cheese slices
  • nori sheets


  • 8 cups water
  • 1 6-inch square piece Kombu (dried seaweed)
  • 20 g Bonito flakes
  • 1 kg chicken frames and bones
  • 250 g shrimp heads, cleaned
  • 150 g chicken skin
  • 1/2 cup tamari
  • 1/2 cup mirin
  • 1/2 cup sake
  • 1 onion
  • 2 tsp salt


  1. In a large pot combine water, kombu and bonito flakes. Soak overnight.
  2. Using a sieve strain the liquid into another pot then discard the bonito flakes and kombu. Set aside.
  3. In a separate pot add the bones and chicken skin, pour enough water to cover everything, bring it to a boil then simmer for 3 minutes. Drain, discard liquid then rinse off any impurities from the bones and chicken skin.
  4. Place prepared bonito stock in a pot together with the rinsed chicken bones, chicken skin, shrimp heads and onion. Bring to a boil then simmer in very low heat for 4 hours. Remember the liquid level before it boils, add water as necessary to keep the liquid at the same level as you started.
  5. Using a sieve strain liquid into another pot discarding the solids. Stir in the tamari, mirin and sake and season to taste with salt. Return to simmer in low heat as you prepare the rest of the dish.
  6. Place shrimps and kamaboko in a noodle strainer or anything similar, dip it in the hot simmering broth and cook for one minute. Set aside.
  7. Cook ramen noodles according to packet instructions. Once cooked place immediately on serving bowls.
  8. Pour the hot broth into the ramen noodles.
  9. Place cheese on top then garnish with cooked shrimps, kamaboko, egg, nori sheets, toasted sesame seeds and spring onions. Serve.


3 Responses

  1. The eggs are PERFECTLY prepared. I am not a ramen fan, but I love shrimp and eggs :-)) Had 6 yolks today and my cat had 2 :-))

  2. When you said “from scratch,” you really meant it! The broth method is beautiful — love the use of kombu and bonita flakes in the flavoring. The egg, as Angie said, is perfectly prepared!

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