Prep your shrimp: Pat the shrimp dry and season with a pinch of salt and pepper. If they’re wet, they’ll steam instead of sear.

Build a quick flavor base: Heat the neutral oil in a large pot over medium. Add garlic, ginger, and the white parts of the green onions. Cook 1 to 2 minutes until fragrant, not browned.

Sauté the mushrooms: Add sliced mushrooms with a pinch of salt. Cook 4 to 5 minutes until they release moisture and start to brown.

Add the broth: Pour in the stock. Bring to a gentle simmer. Stir in soy sauce (or tamari) and sesame oil.

Miso goes in off heat: Ladle some hot broth into a small bowl and whisk in miso until smooth. Return the miso mixture to the pot. Keep the broth below a boil to preserve miso’s delicate flavor.

Cook the noodles: In a separate pot of boiling water, cook ramen just shy of the package time (usually 2 to 3 minutes). Drain and rinse briefly under hot water. This keeps them springy.

Quick-cook the shrimp: In a skillet over medium-high heat, sear shrimp 1 to 2 minutes per side until pink and just opaque. You can also poach them directly in the simmering broth for 2 to 3 minutes. Don’t overcook.

Wilt the greens: Add spinach or bok choy to the hot broth. Cook 1 to 2 minutes until just tender. Taste and adjust with more soy sauce or a pinch of salt.

Brighten the bowl: Stir in rice vinegar or a squeeze of lime. Start with 1 teaspoon and add more to taste. A little acid wakes up the entire bowl.

Assemble: Divide noodles among bowls. Ladle hot broth and veggies over the top. Add shrimp. Finish with green onion tops, chili-garlic sauce, and any extras like soft-boiled eggs, sesame seeds, nori, or corn.

Serve right away: Ramen is best when the noodles are still springy and the shrimp are tender.