Shrimp Ramen Soup

This Easy Shrimp Ramen Soup is so much better than that packet of noodles!! Packed with vegetables, shrimp, and full of flavor!

INGREDIENTS

  • 12 tablespoons olive oil
  • 8 ounces (230g) sliced mushrooms (I like baby portobello)
  • 1 large carrot, grated
  • 4 cloves garlic, minced
  • 4 cups (946ml) low sodium broth/stock of choice
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 (3 ounce) (85g) packages ramen noodles (discard seasoning packet)
  • 1 pound (450g) medium/large raw shrimp (thawed, cleaned, and peeled)
  • Chopped green onions and cilantro for garnish, optional

INSTRUCTIONS

  1. In a large pot saute mushrooms and carrot in olive oil for 5 minutes or until they start to soften. Add garlic and cook stirring for 30 seconds. Add broth, ginger, soy sauce, and sesame oil. Cover and bring to a boil.

  2. Once boiling add noodles and shrimp. Cover and boil for 3 minutes. Serve topped with chopped green onions and cilantro if desired.

RECIPE NOTES

  1. How to make Spicy Shrimp Ramen Soup:
    • Sriracha sauce
    • Tabasco Sauce
    • Red pepper flakes
    • Cayenne pepper
    • Jalapeno pepper
  2. To make this a more “brothy” soup make the following changes:
    • 8 cups broth/stock
    • 2 tablespoons freshly grated ginger
    • 2 teaspoons soy sauce
    • 2 teaspoons sesame oil
    • feel free to add more garlic (I like garlic and it’s great for cold season so I always add more 🙂 )
  3. Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition info calculated using vegetable broth.


What to serve with Shrimp Ramen Soup:

  • A big side salad
  • Fresh fruit
  • Crusty bread to soak up broth
  • Soft boiled egg

 

Article Categories:
Soup Recipes

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