Sriracha Shrimp Ramen Noodle Soup

This piping hot Sriracha Shrimp Ramen Noodle Soup is quick, easy, and crazy delicious!

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

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.

This piping hot Sriracha Shrimp Ramen Noodle Soup is quick, easy, and crazy delicious!
5 from 4 votes
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Sriracha Shrimp Ramen Noodle Soup

This piping hot Sriracha Shrimp Ramen Noodle Soup is quick, easy, and crazy delicious!

Course Soup
Cuisine Asian
Keyword Shrimp Ramen
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 434 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 8 oz shrimp
  • 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

  1. 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.
  2. In a medium pot over medium-high heat, add a teaspoon of oil and sauté your shallot and mushrooms.
  3. Once golden and tender, remove the veggies (set aside on a plate) and add a quart of broth to your pot.
  4. 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.
  5. 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.
  6. Use tongs to divide your ramen between to 2 bowls. Repeat for your sautéed veggies.
  7. 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!

Recipe Notes

* chicken broth may be used in place of veggie broth if needed

Add as much extra shrimp and mushrooms as your heart desires. The recipe above has lunch-appropriate serving sizes but if you need a big ole filling dinner, load it up! This dish is crazy flexible like that.

No shallots? No problem! You could also use minced garlic in place of the shallots, just adjust the amount based on garlic preference. I'd use maybe 1-2 cloves max.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings and extras and enjoy!

Nutrition Facts
Sriracha Shrimp Ramen Noodle Soup
Amount Per Serving
Calories 434 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 285mg95%
Sodium 4348mg189%
Potassium 432mg12%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 7g8%
Protein 31g62%
Vitamin A 1060IU21%
Vitamin C 22.5mg27%
Calcium 186mg19%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.

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!

OODLES OF NOODLES
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Comments

  • Tisha


    Love spicy foods! Adding sriracha to this shrimp and ramen noodle dish is perfect! I’m ready for some heat!

  • wilhelmina


    This is a dish I could eat every day, so flavorful!

    • So happy to hear it – thanks Wilhelmina!

  • Jasmeen Kaur

    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!

  • Ivory


    These dishes looks amazingly delicious, can’t wait to start making some.

  • Kelly


    Super easy and flavorful.

    • So glad you enjoyed it Kelly! Thanks!

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