Shrimp Ramen Soup is a flavorful and satisfying dish that combines tender shrimp, savory broth, and chewy ramen noodles. The rich, aromatic broth is infused with garlic, ginger, soy sauce, and sesame oil, creating a balance of savory, umami, and slightly spicy notes. The addition of vegetables, like mushrooms, spinach, and green onions, adds freshness and texture to the soup, while the shrimp cooks quickly, adding a delicious, briny flavor. This quick and easy recipe delivers a comforting, restaurant-quality soup right in your own kitchen!

Ingredients:

For the Soup:

  • 1 tbsp sesame oil (or vegetable oil)
  • 1 lb large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and sliced thinly
  • 4 cups chicken broth (or vegetable broth)
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp miso paste (optional, for extra umami)
  • 1 tbsp rice vinegar
  • 2 cups water
  • 2 packs of ramen noodles (discard the seasoning packet)
  • 1 cup mushrooms (shiitake, button, or your choice), sliced
  • 1-2 cups fresh spinach or baby bok choy
  • 2 green onions, chopped
  • 1 boiled egg (optional, for topping)
  • Chili flakes or chili paste (optional, for heat)
  • Sesame seeds (for garnish, optional)

Instructions:

  1. Prepare the Broth: In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger and sauté for about 1-2 minutes until fragrant.
  2. Cook the Shrimp: Add the shrimp to the pot and cook for 2-3 minutes, until they turn pink and opaque. Remove the shrimp from the pot and set aside.
  3. Make the Soup Base: To the same pot, add the chicken broth, soy sauce, miso paste (if using), rice vinegar, and water. Stir well to combine. Bring the soup to a simmer and cook for 5-7 minutes to allow the flavors to meld together.
  4. Cook the Ramen Noodles: Add the ramen noodles and sliced mushrooms to the pot. Let the noodles cook for about 3-4 minutes, or until they are tender.
  5. Add the Greens: Add the spinach (or bok choy) and chopped green onions to the soup. Let it cook for another 1-2 minutes, until the greens are wilted.
  6. Return the Shrimp to the Soup: Add the cooked shrimp back into the pot and stir to combine. Cook for another 1-2 minutes to heat the shrimp through.
  7. Serve: Ladle the soup into bowls and garnish with the boiled egg (if using), extra green onions, sesame seeds, and a drizzle of chili oil or a pinch of chili flakes for heat, if desired.

Nutrition (per serving, assuming 4 servings):

  • Calories: ~350-400 kcal
  • Protein: ~25-30 g
  • Fat: ~10-12 g
  • Carbohydrates: ~40-45 g
  • Fiber: ~2-3 g
  • Sugars: ~5-7 g
  • Sodium: ~900-1,200 mg (depending on broth and soy sauce used)
  • Vitamin A: ~20-25% of the Daily Value (from spinach or bok choy)
  • Calcium: ~10-15% of the Daily Value (from spinach)

Notes:

  • Shrimp Alternatives: If you don’t like shrimp, you can substitute it with other proteins such as chicken, tofu, or even pork. Just adjust the cooking time for different proteins.
  • Noodle Options: You can use other types of noodles, like soba, udon, or egg noodles, if you prefer. The cooking time may vary, so check the package instructions for the right time.
  • Miso Paste: Miso paste adds depth and umami to the broth. If you don’t have it on hand, you can skip it or use a dash of soy sauce instead.
  • Vegetables: Feel free to add other vegetables like carrots, baby corn, or snow peas for added texture and nutrients. Just add them along with the greens for the last few minutes of cooking.
  • Spice Level: Adjust the spice level to your taste by adding chili oil, chili flakes, or even a dash of sriracha to the broth.

This Shrimp Ramen Soup is a quick and flavorful meal that can be customized to suit your taste preferences. Whether you’re in the mood for a light, fresh broth or a heartier, more indulgent bowl, this recipe is sure to satisfy!