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This shrimp ramen is all about building rich flavor in a short amount of time while ensuring the shrimp and vegetables are perfectly cooked. The broth comes together with a fragrant mix of garlic, ginger, sriracha, tomato paste, and lime juice, creating a rich, zesty base.
Napa cabbage and red bell pepper are sautéed separately, then stirred in just after the shrimp finish cooking so they stay crisp-tender. To bring it all together, we add fresh cilantro and scallions, then top each serving with caramelized shallots for a bright, flavorful finish.
Key Ingredients and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
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.
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.
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.
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.
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.
Overview
How to Make Spicy Shrimp Ramen Soup
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
COOK THE RAMEN: Discard any seasoning packet included with the ramen noodles and cook them according to package directions. Drain and rinse them under cool water and divide them among four serving bowls.
STIR FRY THE VEGETABLES: In a soup pot, sauté the chopped shallot in a little oil until caramelized, then set it aside for garnish. Add a bit more oil and cook the napa cabbage in batches until just wilted, then toss in the red bell pepper and cook briefly until crisp-tender. Transfer to a bowl and set aside.
FLAVOR THE BROTH: Next, sauté the ginger and garlic in oil until fragrant. Stir in tomato paste, sriracha, soy sauce, sugar, and lime juice, then add the chicken broth. Simmer for about 10 minutes to allow the flavors to develop, then adjust seasonings and heat to taste if needed.
COOK THE SHRIMP: Add the shrimp to the simmering broth and cook just long enough to turn pink. Return the vegetables to the pot to warm through and finish with chopped scallions and fresh cilantro.
GARNISH AND SERVE: Divide the shrimp between each bowl of noodles, top with vegetables, then ladle hot broth over everything. Garnish with the caramelized shallots and serve.
Vegetarian Version
To make a vegetarian version of shrimp ramen soup, omit the shrimp, use vegetable broth in place of the chicken broth, and add cubed tofu. You can opt to pan-fry the tofu first (recommended) or simply simmer it in the broth.
More Globally-Inspired Soup Recipes
If you enjoy globally inspired soups like this shrimp ramen, you might want to explore a few more favorites from around the world.
Our Egg Drop Soup is a quick, comforting option with silky strands of egg in a light, savory broth. For something hearty, with a combination of creaminess, spice, and tangy lime, try the Chicken Tortilla Soup.
When you’re craving something a little lighter, our Greek Egg and Lemon Soup (Avgolemono) blends lemon juice and zest, eggs, and rice for creamy texture and fresh lemon flavor. And if you want to try a great twist on a classic, our Italian Chicken Soup features fresh greens, tender chicken, and pasta – a great alternative to traditional chicken noodle.
Spicy Shrimp Ramen Soup
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
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 longer, 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.
Notes
Make Ahead Tips
BROTH: The broth can be made up to two days ahead of time. Just follow the recipe steps through simmering the ginger, garlic, tomato paste, sriracha, soy sauce, sugar, lime juice in the chicken broth. Let it cool, then store it in the fridge. Reheat to a simmer before adding the shrimp and vegetables. VEGGIES: The napa cabbage and bell pepper can be sautéed ahead of time and refrigerated for up to two days. When ready to use, bring them to room temperature, then warm them in the broth after cooking the shrimp. SHALLOTS: The caramelized shallots can be made in advance too. Package them in foil, refrigerate, and bring to room temperature before serving.Vegetarian Version
To make a vegetarian version of shrimp ramen soup, omit the shrimp, use vegetable broth in place of the chicken broth, and add cubed tofu. You can opt to pan-fry the tofu first (recommended) or simply simmer it in the broth.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was SO delicious! I’m so glad I ran across this recipe! I added mushrooms and carrots.
Hi Alaina,
I’m so glad to hear you liked the soup. The mushrooms and carrots are a nice addition. In answer to your question, one serving is about 378 Calories (or kcal). The two terms are equivalent. The US and Canada use the terms Calories or kcal on nutrition labels, the EU uses kcal. Our nutrition software happens to use the kcal format.
Looking forward to making this tonight! How much cabbage are you supposed to use? Is it the whole head?
Hi Katie,
The recipe calls for one whole medium head of napa cabbage sliced 1/4-inch thick. A medium head of napa cabbage weighs about 1-1/4 pounds and should amount to about 8 cups, thinly sliced.
One of my girlfriend and I’s favorite soups. Definitly add more siriacha if you like it spicy and add a splash more lime at the very end to get that extra lime flavor. I disappears in the broth mixture otherwise. Otherwise it is a delicious treat.
I changed some of it, as I do not eat chicken, I used veggie bullion with coconut milk. It was quite rich and delicious
Just prepared the Spicy Shrimp and Ramen Soup for my husband and I for dinner. He’s usually not a big fan of ginger or cilantro. But if I would have tried to take his bowl away before he finished I would have pulled back a stump. It’s an hour later and he’s STILL raving about it. Tomorrow night, Shrimp and Grits!!
Hi Linda,
Thanks so much for your comment! So glad both you and your husband enjoyed the soup.
Just made this soup and it is delicious.
Perfect for this Winter season.
Thank you.
Hi Alexandra,
So glad you enjoyed the soup. Thanks for taking the time to let us know.
I can’t wait to try this tonight! I’ve been searching and searching for just the right spicy, asian, ramen/pho, recipe 😉 and I think I’ve found it! Thank you!
Hi Sally,
Hope you enjoy it!