Spicy Shrimp and Ramen Soup

While it might seem like a lot of work when you first scan the ingredient list, this tasty ramen noodle soup is very easy to make and can be ready in less than 45 minutes.

Key Ingredients

Here’s what is in each of the components:

• Ramen Noodles: Any brand of ramen noodles you like will work in this recipe, just be careful not to overcook them, and give them a rinse before serving to remove any excess starch.
• Jumbo Shrimp Extra-large (26 to 30 per pound) or jumbo (21 to 25 per pound) shrimp are our recommendations for this recipe. Once peeled and deveined, it’s up to you as to whether or not you want to remove the tails as well.
• Vegetables: Thin-sliced Napa cabbage and slivers of red bell pepper are sautéed until crisp-tender, then added to the soup after the shrimp are cooked through.
• Chicken Broth: The spicy broth for this soup is made with a low-sodium chicken broth flavored with a blend of sautéed garlic and ginger, tomato paste, sriracha, soy sauce, sugar, and lime juice. You could use a low-sodium vegetable broth as well.
• Garnishes: Chopped scallions and fresh cilantro are added just before serving to lend flavor, color, and texture to the soup, and a scattering of caramelized shallots on the top makes the perfect finishing touch.

How to Make Spicy Shrimp and Ramen Soup

This is an overview of how this dish is made. Detailed measurements, ingredients, instructions, and times are available in the printable version of the recipe below.

1. Put a pot of water on to boil for the ramen. If your noodles come with a seasoning packet, discard it or reserve it for another use.
2. Cook the ramen until tender, drain, and rinse with cool water to eliminate any excess starch, then divide the noodles between 4 serving bowls and set aside.
3. Heat a tablespoon of oil in a soup pot over medium-high heat. Add the chopped shallot and sauté until nicely caramelized. Transfer to a small bowl and reserve for garnish.
4. Add a little more oil to the pan, then add the sliced napa cabbage a handful at a time and sauté until slightly wilted.
5. Add the red bell pepper strips, sauté until crisp-tender, then transfer the veggies to a bowl and set aside.
6. Heat the remaining oil over medium heat, add chopped fresh ginger and garlic and sauté until softened.
7. Stir in tomato paste, sriracha, soy sauce, sugar, and lime juice. Combine well, add chicken stock and raise the heat to medium-high.
8. Simmer the broth, stirring occasionally, for 8 to 10 minutes to allow the flavor to develop.
9. Season to taste with salt and pepper and add more sriracha if desired.
10. Add the shrimp to the simmering broth and cook just until pink and opaque, 1-1/2 minutes.
11. Add the vegetables to the broth and simmer for just a minute, then remove the pan from the heat and stir in chopped scallions and fresh cilantro.
12. To serve, divide the shrimp and vegetables between the 4 bowls using a slotted spoon, then ladle a portion of broth into each bowl. Garnish with the caramelized shallots and serve immediately.

More Ramen Recipes:

• One-Pan Pork and Ramen Noodles
• Ramen Cabbage Noodles with Sriracha-Garlic Butter
• Ramen Noodle Bowl with Chicken

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4.56 from 45 votes

Spicy Shrimp and Ramen Soup

By Lynne Webb

This ramen noodle soup recipe is a spicy blend of jumbo shrimp, Napa cabbage, red bell pepper, shallots, ginger, scallions, and fresh cilantro.

Prep: 20 minutes mins

Cook: 25 minutes mins

Total: 45 minutes mins

Servings: 4 servings

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Ingredients

• ▢ 3 packages ramen noodles, 3-ounce
• ▢ 3/4 lb shrimp (jumbo or extra-large), peeled and deveined
• ▢ 3 tablespoons vegetable oil, divided
• ▢ 1 medium shallot, chopped
• ▢ 1 medium head napa cabbage, thinly sliced
• ▢ 1/2 red bell pepper, cored, seeded and cut into thin strips
• ▢ 2 teaspoons grated ginger, fresh
• ▢ 2 cloves garlic, minced
• ▢ 2 tablespoons tomato paste
• ▢ 1 teaspoon sriracha, or more to taste
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon sugar
• ▢ 1 tablespoon freshly squeezed lime juice
• ▢ 5 cups low-sodium chicken or vegetable broth
• ▢ Salt and freshly ground black pepper
• ▢ 5 scallions, chopped
• ▢ 1/3 cup chopped fresh cilantro

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Instructions 

• Put a pot of salted water on to boil for the ramen. If your noodles came with a seasoning packet, discard it or reserve it for another use.
• Cook the ramen until tender, drain, and rinse with cool water to eliminate any excess starch.
• Divide the ramen between 4 serving bowls and set aside.
• Heat 1 tablespoon of oil in a soup pot over medium-high heat. Add the shallot and sauté until caramelized, 2 to 3 minutes. Using a slotted spoon, transfer to a small bowl and set aside until ready to serve.
• Add another tablespoon of oil to the pan, then begin adding the cabbage, a handful at a time, and sauté until barely wilted, 3 to 4 minutes.
• Add the red bell pepper, cook for 1 minute additional, then transfer the mixture to a bowl and set aside.
• Heat the remaining tablespoon of oil over medium heat, add the ginger and garlic and sauté until fragrant, 2 minutes.
• Stir in the tomato paste, sriracha, soy sauce, sugar, and lime juice. Combine well, add the chicken stock and raise the heat to medium-high.
• Simmer the broth, stirring occasionally, for 8 to 10 minutes to allow the flavor to develop. Season to taste with salt and pepper and add more sriracha if desired.
• Stir in the shrimp and cook until pink and opaque, 1-1/2 minutes.
• Stir in the cabbage and bell pepper, remove the pan from the heat, and add the scallions and cilantro.
• To serve, divide the shrimp and vegetables between the 4 bowls using a slotted spoon, then ladle a portion of broth into each bowl. Garnish with the caramelized shallots and serve immediately.

Nutrition

Calories: 497kcal, Carbohydrates: 61g, Protein: 28g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 107mg, Sodium: 918mg, Potassium: 1207mg, Fiber: 6g, Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

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