
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.
- 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.
- 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.
- 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.
- Add a little more oil to the pan, then add the sliced napa cabbage a handful at a time and sauté until slightly wilted.
- Add the red bell pepper strips, sauté until crisp-tender, then transfer the veggies to a bowl and set aside.
- Heat the remaining oil over medium heat, add chopped fresh ginger and garlic and sauté until softened.
- Stir in tomato paste, sriracha, soy sauce, sugar, and lime juice. Combine well, add 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.
- Add the shrimp to the simmering broth and cook just until pink and opaque, 1-1/2 minutes.
- 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.
- 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

Spicy Shrimp and Ramen Soup
This ramen noodle soup recipe is a spicy blend of jumbo shrimp, Napa cabbage, red bell pepper, shallots, ginger, scallions, and fresh cilantro.
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 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 Information
Nutrition Facts
Spicy Shrimp and Ramen Soup
Amount per Serving
Calories
497
% Daily Value*
Fat
23
g
35
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
7
g
Cholesterol
107
mg
36
%
Sodium
918
mg
40
%
Potassium
1207
mg
34
%
Carbohydrates
61
g
20
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
28
g
56
%
Trans Fat
0.1
g
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Alaina R. says
This was SO delicious! I’m so glad I can across this recipe! I added mushrooms and carrots. Is it really 378,000 calories!??
Lynne Webb says
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.
Katie says
Looking forward to making this tonight! How much cabbage are you supposed to use? Is it the whole head?
Lynne Webb says
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.
Cameron says
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.
Melanie Micale says
I changed some of it, as I do not eat chicken, I used veggie bullion with coconut milk. It was quite rich and delicious
Linda says
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!!
Lynne Webb says
Hi Linda,
Thanks so much for your comment! So glad both you and your husband enjoyed the soup.
Alexandra says
Just made this soup and it is delicious.
Perfect for this Winter season.
Thank you.
Lynne Webb says
Hi Alexandra,
So glad you enjoyed the soup. Thanks for taking the time to let us know.
Sally McCarthy says
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!
Lynne Webb says
Hi Sally,
Hope you enjoy it!