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

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.