Easy Shrimp Ramen Soup Recipe
This easy shrimp ramen soup recipe is a fast, cozy meal made with juicy shrimp, tender noodles, fresh vegetables, and a light homemade broth. Ready in under 30 minutes, this healthier ramen is packed with flavor and perfect for busy weeknights or comforting lunches.
Ingredients
- Main Ingredients
- 1 lb raw shrimp peeled and deveined
- 3 –4 blocks ramen noodles discard seasoning packets
- 1 cup mushrooms thinly sliced
- 2 cups baby spinach or bok choy
- 2 green onions sliced (for garnish)
- Flavor Base
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp soy sauce or tamari
- 1 tsp sesame oil
- Pantry Staples
- 6 cups chicken or vegetable broth low-sodium
- 1 tbsp olive oil or avocado oil
- Salt and black pepper to taste
- Red pepper flakes optional
Instructions
- Prep ingredients: Pat shrimp dry. Slice vegetables and set aside.
- Sauté aromatics: Heat oil in a large pot over medium heat. Add garlic and ginger; cook for 30 seconds until fragrant.
- Build broth: Pour in broth and soy sauce. Bring to a gentle boil.
- Cook noodles: Add ramen noodles and cook 3–4 minutes, stirring gently.
- Add vegetables: Stir in mushrooms and greens during the last 2 minutes of noodle cooking.
- Cook shrimp: Add shrimp and cook 2–3 minutes, until pink and opaque.
- Finish: Drizzle in sesame oil and season with black pepper.
- Serve: Rest for 1 minute, then garnish with green onions and red pepper flakes.
Notes
- Shrimp cook quickly—add them last to avoid rubbery texture.
- Keep broth at a gentle boil, not a rolling one.
- For best leftovers, store noodles separately from broth.