Spicy Shrimp Ramen Soup Recipe

Introduction

Spicy Shrimp Ramen Soup is a vibrant and flavorful dish that combines tender shrimp, crisp vegetables, and fragrant broth with a kick of heat. This easy-to-make recipe delivers a comforting, restaurant-quality meal perfect for any night of the week.

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

1. Step 1: 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.
2. Step 2: Cook the ramen until tender, drain, and rinse with cool water to eliminate any excess starch. Divide the noodles between 4 serving bowls and set aside.
3. Step 3: Heat 1 tablespoon of oil in a soup pot over medium-high heat. Add the chopped shallot and sauté until caramelized, about 2 to 3 minutes. Using a slotted spoon, transfer the shallots to a small bowl and set aside.
4. Step 4: Add another tablespoon of oil to the soup pot. Add the napa cabbage in handfuls, sautéing until barely wilted, about 3 to 4 minutes. Add the red bell pepper and cook for 1 more minute. Transfer the vegetables to a bowl and set aside.
5. Step 5: Heat the remaining tablespoon of oil over medium heat. Add the grated ginger and minced garlic, sautéing until fragrant, about 2 minutes.
6. Step 6: Stir in the tomato paste, sriracha, soy sauce, sugar, and lime juice. Mix well, then add the chicken or vegetable broth. Increase heat to medium-high.
7. Step 7: Let the broth simmer for 8 to 10 minutes, stirring occasionally, to develop the flavors. Season with salt, black pepper, and additional sriracha if desired.
8. Step 8: Add the shrimp to the broth and cook until pink and opaque, about 1 1/2 minutes.
9. Step 9: Stir the sautéed cabbage and bell pepper back into the pot. Remove from heat and add the chopped scallions and fresh cilantro.
10. Step 10: To serve, divide the shrimp and vegetables evenly among the 4 bowls using a slotted spoon. Ladle broth over the noodles and garnish with the caramelized shallots. Serve immediately.

Tips & Variations

• For extra heat, add a splash of chili oil or more sriracha to your bowl just before serving.
• Substitute shrimp with cooked chicken or tofu to suit your preference.
• Use fresh ramen noodles if available for a more authentic texture.
• Add a soft-boiled egg on top for extra richness and protein.

Storage

Store leftover soup components separately if possible: keep the broth, cooked shrimp, and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding noodles fresh to avoid sogginess. Avoid reheating noodles multiple times for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Just thaw them completely before cooking, and pat dry to prevent excess water in the soup.

Can I make this soup vegetarian?

Absolutely. Use vegetable broth and substitute shrimp with tofu or additional vegetables like mushrooms for a vegetarian version.

Spicy Shrimp Ramen Soup Recipe

Print Recipe

★★★★★

4.9 from 51 reviews

A flavorful and spicy shrimp ramen soup combining tender shrimp, fresh vegetables, and a spicy, aromatic broth. Perfect for a comforting weeknight meal, this recipe features homemade sautéed veggies, fresh herbs, and a harmonious balance of heat and umami.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Noodles

• 3 packages ramen noodles (3-ounce each)

Seafood

• 3/4 lb shrimp (jumbo or extra-large, peeled and deveined)

Vegetables & Aromatics

• 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 fresh ginger
• 2 cloves garlic (minced)
• 5 scallions (chopped)
• 1/3 cup chopped fresh cilantro

Liquids & Sauces

• 3 tablespoons vegetable oil (divided)
• 1 tablespoon soy sauce
• 1 tablespoon freshly squeezed lime juice
• 5 cups low-sodium chicken or vegetable broth

Seasonings & Condiments

• 2 tablespoons tomato paste
• 1 teaspoon sriracha (or more to taste)
• 1 tablespoon sugar
• Salt and freshly ground black pepper (to taste)

Instructions

1. Boil Noodles: Bring a pot of salted water to a boil. Discard any ramen seasoning packets that came with the noodles. Cook the ramen noodles until tender. Drain and rinse under cool water to remove excess starch. Divide cooked noodles evenly among 4 serving bowls and set aside.
2. Caramelize Shallot: Heat 1 tablespoon of vegetable oil in a soup pot over medium-high heat. Add the chopped shallot and sauté until caramelized, about 2 to 3 minutes. Remove the shallots with a slotted spoon to a small bowl and set aside for garnish.
3. Sauté Vegetables: Add another tablespoon of oil to the pot. Add the sliced napa cabbage in handfuls, sautéing until just wilted, about 3 to 4 minutes. Add the red bell pepper and cook for an additional 1 minute. Transfer the cabbage and bell pepper mixture to a bowl and set aside.
4. Prepare Aromatic Base: Add the remaining tablespoon of oil to the pot over medium heat. Add the grated ginger and minced garlic. Sauté until fragrant, approximately 2 minutes.
5. Create Broth Base: Stir in tomato paste, sriracha, soy sauce, sugar, and lime juice. Mix well to combine. Pour in the chicken or vegetable broth and raise the heat to medium-high.
6. Simmer Broth: Let the broth simmer, stirring occasionally, for 8 to 10 minutes to deepen the flavors. Season with salt and freshly ground black pepper to taste. Adjust the sriracha level if more heat is desired.
7. Cook Shrimp: Add the shrimp to the simmering broth and cook until they turn pink and opaque, about 1 to 1 1/2 minutes.
8. Combine Vegetables and Herbs: Stir the reserved sautéed cabbage and bell pepper mixture back into the pot. Remove the pot from heat. Stir in the chopped scallions and fresh cilantro.
9. Assemble & Serve: Using a slotted spoon, divide the shrimp and vegetable mixture evenly among the 4 noodle bowls. Ladle the hot broth over the noodles and toppings. Garnish each bowl with the caramelized shallots and serve immediately.

Notes

• Discard or reserve ramen seasoning packets to reduce sodium and customize flavors.
• Adjust sriracha to control the heat level of the soup according to preference.
• Use low-sodium broth to better control the salt content of the dish.
• Fresh herbs like cilantro and scallions add brightness to the soup; omit if preferred.
• Ensure shrimp are peeled and deveined for best texture and ease of eating.
• Rinsing noodles after cooking stops the cooking process and prevents clumping.

Keywords: spicy shrimp ramen, shrimp ramen soup, easy ramen recipe, spicy noodle soup, Asian shrimp soup, homemade ramen