Instant Ramen Upgrades
Instant Ramen Upgrades is a easy Japanese‑American recipe that serves 2. 460 calories per serving. Recipe by Binging with Babish on YouTube.
Prep: 10 min | Cook: 6 min | Total: 21 min
Cost: $11.43 total, $5.72 per serving
Ingredients
- 2 packs Shrimp‑flavored Instant Ramen (each pack about 85 g, includes seasoning packet)
- 1 cup Water (for boiling noodles, reserve ¼ cup for sauce)
- 1 tablespoon Olive Oil (extra‑virgin preferred)
- 1 clove Garlic (minced)
- 4 oz Frozen Cooked Shrimp (thawed, chopped into bite‑size pieces)
- 2 tablespoons Fresh Tarragon (chopped)
- 2 tablespoons Fresh Chives (chopped)
- 2 tablespoons Fresh Dill (chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 teaspoons Unsalted Butter (cold, cut into small pieces)
- to taste Kosher Salt
- to taste Freshly Ground Black Pepper
- 1 teaspoon Olive Oil (for finishing drizzle) (extra‑virgin)
Instructions
Boil the Noodles
Bring 1 cup of water to a boil in a medium saucepan. Add the two ramen packs (including their seasoning packets) and cook for 3 minutes, stirring occasionally, until the noodles are just tender and can be gently unfolded like a book.
Time: PT3M
Temperature: boiling
Reserve Pasta Water and Drain
Reserve about ¼ cup of the hot noodle cooking water, then drain the noodles in a colander. Set the noodles aside.
Time: PT1M
Sauté Garlic and Shrimp
Wipe the saucepan clean, return it to medium heat, and add 1 Tbsp olive oil. Add the minced garlic and sauté for 20 seconds until fragrant, then add the thawed shrimp pieces. Cook, stirring, for about 2 minutes until the shrimp are heated through (or fully cooked if using raw shrimp).
Time: PT2M
Temperature: medium
Combine Noodles and Flavorings
Return the drained noodles to the pan. Add the reserved pasta water, 1 Tbsp fresh lemon juice, and a splash more olive oil if the pan looks dry. Toss everything together for 30‑60 seconds until the noodles are re‑heated and coated.
Time: PT1M
Temperature: medium
Finish the Herb‑Butter Sauce
Turn off the heat. Add the chopped tarragon, chives, dill, and the cold butter pieces. Toss vigorously with tongs or chopsticks until the butter emulsifies into a silky, glossy sauce. Season with kosher salt and freshly ground black pepper, then drizzle the final teaspoon of olive oil.
Time: PT1M
Plate and Serve
Transfer the ramen to a bowl, garnish with a few extra herb sprigs if desired, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 460
- Protein
- 15 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Pescatarian, Contains dairy, Contains gluten
Allergens: Shellfish, Dairy, Gluten
Ingredient Substitutions
- Instead of Shrimp‑flavored Instant Ramen: regular instant ramen
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Garlic: garlic powder (¼ tsp)
- Instead of Frozen Cooked Shrimp: raw frozen shrimp (cook longer), cooked chicken
- Instead of Fresh Tarragon: thyme, basil
- Instead of Fresh Chives: green onions
- Instead of Fresh Dill: parsley
- Instead of Lemon Juice: rice vinegar (½ tbsp)
- Instead of Unsalted Butter: margarine
- Instead of Kosher Salt: sea salt
- Instead of Olive Oil (for finishing drizzle): vegetable oil
Equipment Needed
- Medium Saucepan
- Frying Pan
- Colander
- Cutting Board
- Chef's Knife
- Measuring Cups
- Wooden Spoon or Tongs
- Small Bowl
Critical Steps — Do Not Skip
- Do not overcook the ramen noodles; they should be just tender before finishing in the pan.
- Emulsify the cold butter into the hot pan off the heat to achieve a silky sauce.
Chef Tips from the Video
- Use cold, cubed butter for a smoother emulsion.
- A squeeze of fresh lemon brightens the buttery sauce and balances the salty ramen packet.
- If you lack fresh herbs, a teaspoon of dried herb blend works but will be less vibrant.
Troubleshooting
Noodles become mushy.
Reduce the initial boiling time to 2 minutes and ensure you drain immediately. Finish cooking only briefly in the pan.
Butter sauce separates.
Add the butter off the heat in small pieces while whisking constantly. If it separates, whisk in a splash of the reserved hot noodle water.
Shrimp are rubbery.
Use thawed cooked shrimp or cook raw shrimp just until pink; avoid over‑cooking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water.
Freezer: Not recommended; the butter sauce may separate.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Chop herbs and mince garlic up to 24 hours ahead; store in airtight containers in the fridge.
- Thaw frozen shrimp the night before and keep refrigerated.
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese‑American cuisine?
Ramen originated in China and became a staple in Japan after World War II, later evolving into a comfort food worldwide. In Japanese‑American kitchens, instant ramen is celebrated for its speed and affordability, often serving as a canvas for creative upgrades like this shrimp herb butter version.
What are the traditional regional variations of ramen in Japan compared to this instant‑ramen upgrade?
Traditional Japanese ramen varies by region—tonkotsu (pork bone) in Kyushu, shoyu (soy sauce) in Tokyo, miso in Hokkaido, and shio (salt) in Hakodate. This recipe adapts the instant noodle base with a butter‑herb sauce and shrimp, echoing the richness of tonkotsu while staying quick and pantry‑friendly.
How is shrimp herb butter ramen traditionally served in Japanese households?
In home cooking, shrimp ramen is often served hot in a deep bowl, topped with sliced scallions, nori, and a soft‑boiled egg. The butter‑herb twist is a modern, Western‑inspired adaptation that adds a velvety finish not typical in classic Japanese ramen.
What occasions or celebrations is ramen commonly associated with in Japanese culture?
Ramen is a popular everyday meal but also appears at late‑night gatherings, study sessions, and casual celebrations. Its quick preparation makes it a go‑to comfort food for students and busy families alike.
What makes shrimp herb butter ramen special or unique in Japanese‑American cuisine?
The dish blends the convenience of instant ramen with upscale ingredients—fresh herbs, butter, and shrimp—creating a luxurious mouthfeel while keeping prep under 20 minutes. This fusion highlights how American cooks reinterpret Japanese staples with pantry‑friendly creativity.
What are the most common mistakes to avoid when making shrimp herb butter ramen?
Common errors include overcooking the noodles, which makes them mushy, and adding butter while the pan is still on high heat, causing the sauce to separate. Also, be sure not to burn the garlic, as it turns bitter.
Why does this recipe add cold butter off the heat instead of melting it in the pan?
Adding cold butter off the heat creates an emulsion, allowing the butter to coat the noodles without separating. Melting butter directly in a hot pan can cause the fat to separate, resulting in a greasy sauce.
Can I make shrimp herb butter ramen ahead of time and how should I store it?
Yes, you can prepare the herbs, garlic, and cooked shrimp up to a day ahead and refrigerate them separately. Store the cooked noodles in an airtight container; reheat gently with a splash of water and finish with butter and herbs just before serving.
What texture and appearance should I look for when the butter‑herb sauce is done?
The sauce should be glossy and coat each noodle strand evenly, with small flecks of fresh herbs visible. The noodles will have a slightly silky sheen and should not look oily or clumped.
How do I know when the shrimp herb butter ramen is done cooking?
The noodles should be tender but still have a slight bite, the shrimp should be heated through (or pink if raw), and the butter should be fully emulsified, giving the broth a rich, velvety consistency.
What does the YouTube channel Binging with Babish specialize in?
The YouTube channel Binging with Babish, hosted by Andrew Rea, specializes in recreating iconic dishes from movies, TV shows, and pop culture while also offering practical cooking tutorials for everyday home cooks.
How does the YouTube channel Binging with Babish's approach to Japanese‑American cooking differ from other cooking channels?
Binging with Babish blends pop‑culture references with clear, step‑by‑step explanations, often taking familiar pantry items like instant ramen and elevating them with chef‑level techniques, whereas many other channels focus on traditional recipes without the same playful reinterpretation.
Last updated: August 29, 2026
