This Easy Shrimp Ramen Soup is so much better than that packet of noodles!! Packed with vegetables, shrimp, and full of flavor!
I love quick and easy recipes! They are the backbone of Countryside Cravings! This shrimp ramen soup is definitely one of those quick and easy meals and it’s a reader favorite!
My other favorite quick and easy meals are Cheese Ravioli in Creamy Mushroom Sauce and Taco Pasta.
Ok, 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!!
So, let’s ditch that seasoning packet since that’s where most of the bad stuff lives and beef it up with vegetables and shrimp!
Some more easy soup recipes to try: Easy Taco Soup, 30 Minute White Chicken Chili, and Creamy Tomato Tortellini Soup.
My kids absolutely loved this soup and I love that they are NOT getting their daily allowance of sodium in one bowl since we are making this semi-homemade!
And honestly, I think this tastes a whole lot better than that seasoning packet and it’s so much more satisfying!
It’s loaded with shrimp, vegetables, and the broth is packed with flavor. It’s the perfect bowl of soup for a chilly day or for a quick lunch or dinner.
Spicy Shrimp Ramen Noodle Soup
And for all of you that like to spice things up…….no problem! Just add your favorite hot sauce to your bowl of soup like 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, grated ginger, soy sauce, and sesame oil.
You can also double the vegetables to add more bulk and flavor. There is plenty of shrimp in the soup already that you can get away with not doubling it.
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!
What to serve with Easy Shrimp Ramen Soup
- A big side salad
- Fresh fruit
- Crusty bread to soak up broth
- Soft boiled egg
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This Easy Shrimp Ramen Soup is so much better than that packet of noodles!! Packed with vegetables, shrimp, and full of flavor!
- 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
-
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.
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Once boiling add noodles and shrimp. Cover and boil for 3 minutes. Serve topped with chopped green onions and cilantro if desired.
Recipe Video
- 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.
What to serve with Shrimp Ramen Soup:
- A big side salad
- Fresh fruit
- Crusty bread to soak up broth
- Soft boiled egg
It was wonderful, thank you for sharing.
Made this tonight for dinner. My husband loved it! The broth was delicious. I did add chopped onions( didn’t have any green onions) and siracha sauce. Well be making this again. Also will be trying different proteins.
That’s wonderful! Thanks for sharing Susan!!
I always look for Ramen with rice noodles rather than wheat ones, and I also serve mine over chopped green parts of Napa Cabbage for crunch.
I taught my daughter that if she’s going to eat a package of ramen then she has to add veggies and egg to it so there is actual nutrition in it.
Her favorite addition is egg, spinach leaves, garlic and Sriracha.
I failed to mention a nice trick I learned from a lady who owned and ran favorite Vietnamese of mine — char some sliced rounds of the white parts of green onions until black, almost burnt. Prepared this way the onion has a completely different and distinctive flavor to the soup.
How much ginger paste did you use?
1 Tablespoon
This Shrimp Ramen Soup is so good! I used San-J Tamari Soy Sauce that I bought from Karman Foods. It’s absolutely flavorful! Best paired with either hot or cold barley tea.
Thank you very much! So glad you liked it!
I just cooked this with your timings, (I added celery instead of mushrooms) and I am extremely impressed. Mine lacked a bit of zip, so I added Sriracha sauce…oh my! One of the best meals I have ever cooked! Thank you!
Thank you so much!! And so glad you adjusted to suit your tastes!! That’s what cooking is all about!
Hi. What kind of stock did you: beeef,chicken,veggie. or seafood.
I used a vegetable broth. However, use whatever you have on hand or like.
Wouldnt this work with a seafood based broth?
So sorry I didn’t respond sooner!! Yes, seafood broth would work as well!
I have made this for dinner a few times now and it is wonderful every time! Tonight we opted for a veggie ramen, so I added in some onion, a mix of spicy peppers, and some soft boiled eggs. We love it!
I love your veggie version!! And thank you so much!!
I know you mention that the nutritional info is approximate, but standard ramen noodles of any brand would quadruple your carb count…and even that is on the low side. More like 50 grams of carbs. Otherwise all looks deelish.
Each nutrition generator gives different amounts and I wish they were more consistent! Hopefully, someday things will be a better/closer estimate!
This was delicious and easy to make! I added diced celery, sliced leeks, and a diced orange pepper to the carrot/ mushroom mix. Tasted healthy! The shrimp I added ended up being “tough”, so next time maybe I’ll add uncooked shrimp?
Yes, the shrimp is supposed to go into the soup raw. I changed that in the recipe card to be more clear. Thank you! I am so glad you liked the soup!
This is a beautiful recipe, but why is the sodium content so high? Over 1,000mg is too much for me.
It was calculated with full sodium broth and soy sauce. Updated the nutrition using lower sodium broth and soy sauce. Hope that helps!
How many servings does this recipe makes?
It makes about 4 servings.
This was delicious and way better than that other pseudo raman products! Definitely hit the spot on this cool crisp day! Yum!
So glad you liked it!! Thanks for sharing!
Literally not a single person wants to read a autobiography when looking for a recipe. Post the ingredients and method at the top
I am sorry for the inconvenience this has caused you. However, there is a jump to recipe button located at the very top of each post that will take you straight to the recipe.
Is this the first online recipe you’ve ever read? Geesh…passive aggressive much? I bet you’re fun at parties…🙄
Move on buddy.. scroll down to recipe or use the convenient “jump to recipe button!” Such an angry boy.
Good reply can’t believe the critics on here if you don’t like it don’t use it I loved it and yes I saw the jump to the recipe
A winter hit with my picky son
I am so glad you enjoyed the soup!! And thank you for sharing!!
Ramen Noodles can be so versatile, and this looks like a delicious dish! Going to have to try this!
Thank you! It makes a really quick lunch!
Love that this gave me my Ramen fix but without all that sodium and crap! Can’t wait to eat this all fall and winter!
YES! An easy way to make it a little healthier and still feel like you are eating Ramen!
Growing up in Rhode Island within walking distance of Rocky Point Park, we always got take out chowder from the Shore Dinner Hall the one that hung out over the river. That was a red broth chowder but definitely NOT Manhattan. It was basically Rhode Island clear broth chowder with, I think, tomato puree and paprika to color the broth red. I loved it because I didn”t like the looks of regular clear broth chowder. I think that you can still get it at the Rocky Point Chowder house that sets up in the Ann & Hope parking lot in Warwick. I now live in New Hampshire so I don”t get to eat it much anymore, but that was always my favorite chowder.
This sounds so good! Ramen is an art form in Japan, and I think you might give the masters a run for their money!
Lol, I don’t know about that!! 😉 Thank you!!