This piping hot Sriracha Shrimp Ramen Noodle Soup is quick, easy, and crazy delicious!
It’s alarming how much of my day is spent pacing around the house trying to figure out which random @$$ place I put my coffee this time.
Anyone else? It’s a never ending cycle of sip-lose-reheat-repeat up in here.
This type of hot beverage abuse is pretty much exclusive to coffee and tea because there is no way I’d pull that stunt with a piping hot bowl of soup.
Not now. Not evahhh.
With over thirty soup recipes on this little blog of mine, I think it’s safe to say that you will have to pry the bowl from my hands to get me to put it down before I’ve finished every last drop.
Sriracha Shrimp Ramen Noodle Soup
These spicy ramen bowls are insanely good!
Paul and I basically licked our bowls clean and I’ve made this soup twice more since then. I’m a wee bit addicted to say the least!
Feel free to keep things mild with just a dash of Sriracha or embrace the heat by adding extra, the spice level is up to you! My idea of perfection is 2 glorious spoonfuls. Start small, and add more as you go for a totally customizable bowl of ramen.
Sriracha Shrimp Ramen Noodle Soup
Ingredients
- 8 oz raw shrimp (fresh or defrosted from frozen)
- 1 tsp sesame oil or avocado oil
- 3 TBSP minced shallot
- 4-6 oz baby portobello mushrooms
- 4 cups quality vegetable broth*
- 4 oz ramen noodles
- 1/2 tsp soy sauce
- 2 TBSP Sriracha
- 2-3 TBSP chopped green onions
- 1/2 lime (cut into wedges, plus 1/2 tsp fresh lime juice)
TASTY TOPPING OPTIONS
- sesame seeds
- red pepper flakes
- extra sriracha for drizzling
- sliced jalapeño
- fresh spinach
- bok choy
- soft-boiled eggs
Instructions
- Thaw shrimp if using frozen. If you can, buy cleaned tail-on shrimp and keep the tail on for extra flavor for your broth. It basically turns vegetable broth into a seafood stock of sorts and is totally optional but totally tasty! You’ll remove the peel/tail before diving in.
- In a medium pot over medium-high heat, add a teaspoon of oil and sauté your shallot and mushrooms.
- Once golden and tender, remove the veggies (set aside on a plate) and add a quart of broth to your pot.
- Bring broth to a boil and cook ramen noodles per package instructions. When you have about a minute left on the noodle’s cook time, add soy sauce, Sriracha, and shrimp to the pot.
- Stir in your lime juice. Give the broth a little taste and further season if/as desired. Extra Sriracha will add heat while extra soy sauce will add saltiness and umami.
- Use tongs to divide your ramen between to 2 bowls. Repeat for your sautéed veggies.
- Pour the broth and shrimp over each bowl and top with lime wedges, green onion, sesame seeds and all your favorite toppings from the list above. Enjoy while it’s hot!
Notes
Nutrition
special diets and swaps
- Feel free to use either fresh or dried ramen noodles.
- Chicken broth and veggie broth are totally interchangeable here.
- Gluten-Free? Swap ramen for zucchini noodles and use your favorite GF soy sauce!
- Want to add a jammy soft boiled egg? Budget Bytes has a step by step guide!
Add as much extra shrimp and as many veggies as your heart desires to these shrimp ramen bowls.
The recipe above has lunch-appropriate serving sizes but if you need a big ole filling dinner, then go nuts and load up your bowl with even more of your favorite ingredients. Anything goes when it comes to ramen!
Looking for more noodle bowls?
Check out my Vegan Ramen with Edamame and Mushrooms or Spinach Mushroom Leek Noodle Bowls, next! They’re in heavy rotation around here and my friends have been raving about them too – woot!
If you get a chance to try this Sriracha Shrimp Ramen Noodle Soup, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations! I can’t wait to see what you whip up!
Best recipe ever!!
Do you use already cooked shrimp for this?
Great question Gabby! I use raw shrimp (defrosted from frozen) – I’ll clarify in the recipe. xo
I’m Low Fodmap (& garlic-free) due to IBS, so prepackaged ramen is off the menu for me. I was looking for an easy recipe to adapt and this worked out great. I used gluten free ramen noodles and subbed fresh chili paste and chipotle chili powder for the Sriracha. I also replaced the mushrooms with thinly sliced radish for a little crunch. It tasted amazing and I love the added tang from the lime. I made a big batch of it (minus the noodles) and froze it in single portions so I could have ‘instant’ noodles whenever I want!
Thanks Jess! I love that it worked great with GF noodles and adding radish sounds so so good!
Surely that sodium amount can’t be right, with only 1/2 tsp of soy sauce. My husband has to watch his sodium and that’s 3 times more than he’s supposed to have in a whole day. Where would all that sodium be coming from?
Hi Jane! Online recipe calculators can be super variable based on brands/types of products used. The ramen noodles I use for instance are the healthier soba kind (KA-ME brand curly noodles) and aren’t deep fried and packed with additives/salt like the conventional ramen the recipe calculator thinks I’m using. Sriracha will have 75 mg of sodium per tsp. I like using low-sodium or no sodium added broths but conventional broths (like the one I’m sure the recipe calculator thinks I’m using) can have a lot of salt in them depending on the type and brand.
Love spicy foods! Adding sriracha to this shrimp and ramen noodle dish is perfect! I’m ready for some heat!
Spice it up girly!
This is a dish I could eat every day, so flavorful!
So happy to hear it – thanks Wilhelmina!
Thannk you for the recipe… inhave question though….did u cook the ramen in the broth itself? And how did u dish it out… some pictures might help. Could u also post some pictures of the ramen what kind did u use and did u ever use fresh noodles feom asian or korean market. Lots of questions ?
Hi Jasmeen! Super excited your interested in the recipe! So in the instructions here I actually let the noodles cook in the hot broth (it only takes 3-4 minutes) but you also have the option of boiling them in water on the stove like the noodle instructions indicate — either method will be correct! Because I make my noodles in the broth, I use tongs to serve the noodles into bowls then pour the broth over. I added the name and link to the noodles I used in the notes section of the recipe but you could also use fresh noodles – I use fresh noodles in my vegan noodle bowls recipe and adore them! Looots of options here so you can choose whichever you prefer! I will try to take some process shots next time I make the ramen. xoxoxo Hope this helps!
These dishes looks amazingly delicious, can’t wait to start making some.
Enjoy!
Super easy and flavorful.
So glad you enjoyed it Kelly! Thanks!