Spicy Shrimp Ramen Soup

A bowl of shrimp ramen soup with some noodles twirled around a pair of chopsticks, a second bowl in the background.

4.59 from 43 votes

Shrimp ramen is a delicious noodle soup with bold Asian flavors. Guaranteed to make a hit at your table, it takes only 45 minutes to make and features crisp-tender vegetables, juicy shrimp, and a richly flavored broth.

Prep Time20

Cook Time25

Total Time45

Course: Soups

Cuisine: Asian

Servings: servings

Author: Lynne Webb

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.

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