This Easy Shrimp Ramen Soup Recipe is so much better than that packet of noodles! Packed with vegetables, shrimp, and spices, it’s full of flavor. This is one of the best shrimp ramen recipes you’ll ever taste!
Homemade Shrimp Ramen
I love quick and easy recipes! In fact, they are the backbone of Countryside Cravings. This shrimp ramen is definitely one of those quick and easy meals, and it just happens to be a reader favorite!
Okay, how many of you ate ramen back in the day?! I’m raising my hand high! It was a super fast and easy way to satisfy my craving for soup on a cold day.
But…have you ever read the back of the package? YIKES!!
Let’s ditch that seasoning packet (since that’s where most of the bad stuff lives) and beef it up with vegetables and shrimp! This homemade ramen soup recipe is one for the books. Full of complex flavor yet oh-so-easy to put together, it’s one of my absolute favorites!
Some more easy soup recipes to try: Easy Taco Soup, 30 Minute White Chicken Chili, and Creamy Tomato Tortellini Soup.
Why You’ll Love This Seafood Ramen Recipe
- Easy to make
- Perfect comfort food meal
- Shrimp adds a unique spin to ramen soup
- Full of veggies
- Ready in 20 minutes
Key Ingredients to Make Seafood Ramen
- SHRIMP – You can use fresh or frozen shrimp for this recipe. Be sure to peel and devein them first!
- MUSHROOMS – Use sliced mushrooms. I like baby portobello best myself!
- CARROT – Grate the carrot so it’s easier to cook and eat.
- GARLIC – For added savory flavor, of course.
- BROTH – I personally like using low-sodium broth, but you can use your preference.
- GINGER – For a bit of bite that I just adore.
- SOY SAUCE – I love the umami flavor of soy sauce too!
- SESAME OIL – Nutty and earthy, you’ll only need 1 teaspoon.
- OLIVE OIL – To sauté the mushrooms, carrot, and garlic before adding the broth.
- RAMEN NOODLES – Use the noodles, ditch the seasoning packet!
- GREEN ONIONS & CILANTRO – For your garnish.
Instructions to Make Shrimp Ramen
PREPARE THE VEGETABLES: Sauté the mushrooms and carrot in olive oil in a large pot until they start to soften. Add the garlic and cook (while you stir) for about 30 seconds.
INCORPORATE THE LIQUIDS: Add the broth, soy sauce, and sesame oil to the pot along with the ginger. Cover and bring the mixture to a boil.
ADD THE NOODLES AND SHRIMP: When the broth begins to boil, add the noodles and shrimp, cover, and allow to boil for several minutes.
Garnish your seafood ramen recipe with chopped green onions and cilantro and enjoy!
Spicy Shrimp Ramen Soup
And for all of you that like to spice things up…no problem! Just add your favorite hot sauce to your ramen soup recipe. Sriracha, Tabasco, or even red pepper flakes or cayenne pepper will do the trick.
This soup doesn’t make a lot of broth as seen in the pictures, so if you want more “soup,” double the broth/stock you use — as well as the grated ginger, soy sauce, and sesame oil.
You can also double the vegetables to add more bulk and flavor. There is plenty enough shrimp in the soup already that you can get away with not doubling it. This dish is so versatile — it’s one of the reasons why I believe it’s one of the best shrimp ramen recipes out there!
And if you don’t want to grate your own ginger, I like to buy these tubes of Stir-in Ginger Paste. So much easier!
FAQ
Absolutely! You can use fresh or frozen shrimp in this seafood ramen recipe. You’ll just have to make sure to thaw it overnight in the fridge before using it.
You technically could, as long as you cook the shrimp first. But, I have to say…my recipe for homemade seafood ramen is so much better than the packaged stuff, and it only takes 20 minutes to make!
You’ll be able to taste the shrimp in my homemade ramen soup recipe, but it’s not overly fishy. Packaged shrimp ramen definitely has a fishy taste to it, but most people say that it doesn’t really taste like seafood. My advice? Make it yourself instead!
I find that my recipe tastes great as is. If you want to experiment and add in some extras, try using more soy sauce, added hot sauce, or more vegetables as described above. Some folks even like to add an egg to ramen, which in all honesty sounds super delicious!
More Soup Recipes to Try
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Easy Shrimp Ramen Soup Recipe
Ingredients
- 1-2 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
- 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.
- Once boiling add noodles and shrimp. Cover and boil for 3 minutes. Serve topped with chopped green onions and cilantro if desired.
Video
Notes
- How to make Spicy Shrimp Ramen Soup:
- Sriracha sauce
- Tabasco Sauce
- Red pepper flakes
- Cayenne pepper
- Jalapeno pepper
- 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 🙂 )
- Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Nutrition info calculated using vegetable broth.
- A big side salad
- Fresh fruit
- Crusty bread to soak up broth
- Soft boiled egg
I have made my similar version for many years. My best tip is to pour the completed soup over chopped green parts of Napa Cabbage in the bottom of the bowl. It will remain sturdy and add crunch and texture.
Oooo, I love that idea! Thanks for sharing!!!
Made this so many times now. Thankyou. I think it’s really helped keep the nasty colds away. We have it pretty much once a week. Always add some thinly sliced fresh red chilies at the end as a garnish. Or in a side bowl for people to add.
Thank you so much for your wonderful comment!! I am so glad you like the recipe!!
And YAY to keeping the yucky colds away!!!
quick and easy. tasty.i used umami dashi soup stock mix for my brother turned out great.
Thank you for sharing and rating my recipe! I really appreciate it!
Can you use dried ginger as opposed to fresh?
Yes, you can but it will not taste quite the same.
Why are the tails left on? I don’t eat them, and pulling them off would be so messy.
I’m sorry. They were left on in these photos because I was in a hurry to get the recipe made and photographed before my little ones woke up from nap.
Whole shrimp are almost always served with the tails on, to be used as a handle.
Made this as described and it was amazingly delicious. I kept thinking how good it tasted the whole time I enjoyed it. Very impressed, will be making this again!
Thank you so much for your wonderful comment!! So glad you liked the soup!
I made this the the other night and it was a great hit 👌. I did add more veggies like sweet peppers and cabbage because I forgot to get the mushrooms. I grabbed everything else. But it was Christmas Eve and the store was crazy…. Thanks again for all the great recipes 😀
I went to the store 2 days before Christmas and it was crazy busy then too!! Thank you so much for sharing and so glad you liked the soup!
What broth did you use?
I used a vegetable broth.
Could I use a homemade seafood stock for this?
Yes! That would be so delicious!!
yes, you can get lobster base from Amazon. I use it in a lot of seafood sauces etc. you can also get the shrimp she’ll on, peel, and use those to help your base.
Thank you so much for sharing!! I really appreciate your help!
I made my first ramen today using your recipe! It came out delicious. Thank you!! You made it easy.
Thank you very much!! Glad you like the ramen!!