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
Prep
Cook
Total
Yield 2 servings
This piping hot Sriracha Shrimp Ramen Noodle Soup is quick, easy, and crazy delicious!
Ingredients
- 8 oz shrimp
- 1-2 large eggs (totally optional)
- 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 TOPPINGS
- sesame seeds
- red pepper flakes (spicy!)
- extra sriracha for drizzling
- sliced jalapeño
- fresh spinach
- bok choy
- soft-boiled egg
- and so much more -- have fun with it!
* chicken broth may be used in place of veggie broth if needed
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
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.
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!
Add as much extra shrimp and veggies as your heart desires. 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.
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!
behind the scenes
- currently listening to: Wilson – Fall Out Boy
- currently reading: Before the Fall (affiliate link) – halfway through + LOVING it!
- currently watching: Nada! What should I watch next?
- currently crushing on: Imperial Blueberry Tart Ale – tastes like Summer!
Ivory
These dishes looks amazingly delicious, can’t wait to start making some.
Kelly
Super easy and flavorful.