Copycat Le Shrimp Ramen

A rich shrimp and chicken broth ramen topped with jumbo prawns and ebiko balls – inspired by the famous Le Shrimp Ramen but made at home.  That first sip of shrimp-infused broth with plump prawns and bouncy noodles? Pure umami magic. Who needs takeout? #ShrimpRamen

The first time I tried Le Shrimp Ramen in Los Angeles; it struck an unexpected nostalgic chord. That deeply savory, crustacean-packed broth transported me straight to Sasmuan, Pampanga, where Lelot Paro—a Holy Week shrimp porridge—warms both bellies and souls. This wasn’t just ramen; it was a cultural bridge between Japanese technique and Filipino flavours, all swimming in one glorious bowl.

Broth Alchemy: From Shells to Gold

But the real depth comes from the slow marriage of this shrimp elixir with roasted chicken bones, where:

• Dried shrimp amplify the oceanic umami
• Charred onions add caramelized sweetness
• Garlic provides aromatic warmth

The result? A broth that’s lighter than tonkotsu but equally luxurious—perfect for those who find pork broths overwhelming.

The Topping Trifecta

• Jumbo Prawns: Quickly seared to preserve their snap, these crown jewels turn the dish into a celebration.
• Ebiko Balls: Minced prawn mixed with roe creates textural fireworks—creamy yet popping with briny bursts.
• Curly Noodles: Their spiral grooves trap every drop of broth, ensuring flavours in every slurp.

Why This Recipe Wins

• Faster than tonkotsu: Ready in 1.5 hours vs. traditional 12-hour boils
• Pork-free: Great for those avoiding pork without sacrificing richness
• Customizable: Swap lobster balls for fish cakes or add soft-boiled eggs
• Filipino flair: Garnish with taba ng talangka (crab fat) for extra nostalgia

A Note on Noodles

While authentic ramen noodles are ideal, don’t stress over substitutes. I’ve used everything from udon to pancit canton in a pinch—the broth is forgiving enough to carry any sturdy noodle. For best results, look for alkaline noodles (kansui-treated) to get that signature spring.

The First Slurp

When you finally assemble the bowl—broth shimmering, prawns glistening, sesame seeds dancing atop the noodles—that first spoonful confirms it: this is comfort food elevated. The broth coats your tongue with maritime depth, the prawns offer sweetness, and the ebiko balls surprise with their pop. It’s complex yet approachable, fancy enough for guests but easy enough for weeknights.

Most importantly, it proves great ramen doesn’t require days of prep—just smart techniques and a willingness to let shrimp shells shine.

Copycat Le Shrimp Ramen

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Raymund
• Prep Time: 30 mins
• Cook Time: 1 hour 30 mins
• Total Time: 2 hours
• Yield: 4 1x
• Category: Main Course
• Cuisine: Japanese

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Description

A rich shrimp and chicken broth ramen topped with jumbo prawns and ebiko balls – inspired by the famous Le Shrimp Ramen but made at home.

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Ingredients

Units MUS Scale 1x2x3x

Broth

• 500 g shrimp heads/shells
• 1 kg chicken bones
• 1 1/2 L water
• 2 spring onions
• 1 red onion, quartered
• 2 tbsp dried shrimp
• 4 garlic cloves
• salt
• freshly ground black pepper

Toppings

• 12 jumbo prawns
• 16 prawn, lobster or ebiko balls
• 4 portions curly ramen noodles
• toasted sesame seeds
• chopped spring onions

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Instructions

1. Dry-fry shrimp shells until dark red. Blend with 300ml water then strain into a clean bowl.
2. Season chicken bones with salt; roast until lightly golden. Set aside.
3. Flame grill the onions and spring onions until lightly charred, set it aside. (Optional)
4. Sauté dried shrimp, and garlic. If you are not flame grilling the onion and spring onions, sauté it as well.
5. Add shrimp liquid, remaining water, and roasted chicken bones. Bring to a boil then simmer for 1 hour. Taste then season with salt and freshly ground pepper if needed.
6. Add prawn/lobster balls in broth, continue to simmer as you prepare the rest of the dish.
7. In a pan with small amount of oil sear prawns (2 mins/side). Set it aside.
8. Cook noodles according to packet instructions.
9. Divide noodles among bowls. Ladle broth, arrange 3 prawns and 4 balls per bowl. Garnish with toasted sesame seeds and chopped spring onions.

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Notes

Pro Tip: Save extra broth—it freezes beautifully for instant ramen fixes!