PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | Servings: 4
I will die for a nice bowl of Ramen! Sadly it is difficult to find authentic Ramen here and it takes time to make if you are planning to cook it at home. Luckily, I’ve found this easy and quick recipe. A million times better than a packet of noodles and an amazing quick fix if you are craving Ramen. Enjoy the goodness of this flavorful Shrimp Ramen Soup whenever.
INGREDIENTS
1-2 tbsp olive oil
8 oz. (230 grams) sliced mushrooms (I like baby portobello)
1 large carrot, grated
4 cloves garlic, minced
4 c. (946ml) low sodium broth/stock of choice
1 tbsp freshly grated ginger
1 tsp low sodium soy sauce
1 tsp sesame oil
2 3-oz. (85 grams) packages ramen noodles (discard seasoning packet)
1 lb (450 grams) medium/large raw shrimp (thawed, cleaned, and peeled)
Chopped green onions and cilantro for garnish, optional
How to make Easy Shrimp Ramen Soup
Step 1: Place the mushrooms and carrot in a large pot. Saute in olive oil for about 5 minutes until they begin to soften. Add in the garlic and cook for another 30 seconds while stirring. Add in the broth, ginger, soy sauce, and sesame oil. Cover the pot and bring the mixture to a boil.
Step 2: Add the noodles and shrimp to the pot once the mixture is boiling. Cover the pot again and boil for another 3 minutes.
Step 3: if desired, garnish with chopped green onions and cilantro.
NOTES:
To make Spicy Shrimp Ramen Soup, you need sriracha sauce, Tabasco sauce, red pepper flakes, cayenne pepper, and jalapeno pepper.
If you want a more brothy soup, use 8 c. broth or stock, 2 tbsp freshly grated ginger, 2 tsp soy sauce, 2 tsp sesame oil, and add more garlic if you desired.
Enjoy this Shrimp Ramen Soup with a big side salad, fresh fruit, soft boiled egg, and to soak up the broth, some crusty bread.
Nutrition Facts:
Amount Per Serving: Calories 219 | Fat 8g 12% | Saturated Fat 1g 6% | Cholesterol 286mg 95% | Sodium 319mg 14% | Potassium 561mg 16% | Carbohydrates 8g 3% | Fiber 1g 4% | Sugar 3g 3% | Protein 30g 60% | Vitamin A 2548IU 51% | Vitamin C 6mg 7% | Calcium 184mg 18% | Iron 3mg 17%
Ingredients
- 1-2 tbsp olive oil
- 8 oz. (230 grams) sliced mushrooms (I like baby portobello)
- 1 large carrot, grated
- 4 cloves garlic, minced
- 4 c. (946ml) low sodium broth/stock of choice
- 1 tbsp freshly grated ginger
- 1 tsp low sodium soy sauce
- 1 tsp sesame oil
- 2 3-oz. (85 grams) packages ramen noodles (discard seasoning packet)
- 1 lb (450 grams) medium/large raw shrimp (thawed, cleaned, and peeled)
- Chopped green onions and cilantro for garnish, optional
Instructions
Step 1: Place the mushrooms and carrot in a large pot. Saute in olive oil for about 5 minutes until they begin to soften. Add in the garlic and cook for another 30 seconds while stirring. Add in the broth, ginger, soy sauce, and sesame oil. Cover the pot and bring the mixture to a boil.
Step 2: Add the noodles and shrimp to the pot once the mixture is boiling. Cover the pot again and boil for another 3 minutes.
Step 3: if desired, garnish with chopped green onions and cilantro.
Notes
To make Spicy Shrimp Ramen Soup, you need sriracha sauce, Tabasco sauce, red pepper flakes, cayenne pepper, and jalapeno pepper. If you want a more brothy soup, use 8 c. broth or stock, 2 tbsp freshly grated ginger, 2 tsp soy sauce, 2 tsp sesame oil, and add more garlic if you desired. Enjoy this Shrimp Ramen Soup with a big side salad, fresh fruit, soft boiled egg, and to soak up the broth, some crusty bread.
