Ramen and Shrimp Soup
Dive into the ultimate comfort food with this Ramen and Shrimp Soup, a flavorful fusion of tender shrimp, hearty ramen noodles, and a rich, aromatic broth. Infused with the warmth of garlic, ginger, and soy sauce, this soup is elevated further with the vibrant color and crunch of julienned carrots, earthy mushrooms, and nutrient-packed baby spinach. Ready in just 35 minutes, it’s a quick and satisfying meal perfect for weeknights. Whether you add a soft-boiled egg for extra indulgence or sprinkle in red chili flakes for a spicy kick, this dish is a delightful balance of savory, umami-rich goodness. Perfect for seafood lovers and ramen enthusiasts alike, this recipe is your go-to for a warming, restaurant-quality soup at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams raw shrimp (peeled and deveined)
- 200 grams ramen noodles
- 4 cups chicken or vegetable broth
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 stalks green onions (sliced)
- 2 cups baby spinach
- 1 medium carrot (julienned)
- 100 grams mushrooms (sliced)
- 0.5 teaspoons red chili flakes (optional)
- 2 pieces egg (soft-boiled, optional)
- to taste salt
- to taste pepper
Instructions
In a medium pot, heat sesame oil over medium heat.
Add minced garlic and grated ginger to the pot. Sauté for 1-2 minutes until fragrant.
Pour in the chicken or vegetable broth and bring to a gentle boil.
Stir in soy sauce, salt, and pepper to season the broth to taste. Add chili flakes if a spicy kick is desired.
Add the sliced mushrooms and julienned carrot. Simmer for 5 minutes until slightly tender.
Lower the heat to medium-low. Gently add the shrimp to the pot. Cook for 3-4 minutes until the shrimp turn pink and opaque.
While the broth is simmering, cook the ramen noodles separately in boiling water according to package instructions (about 3-4 minutes). Drain and set aside.
Stir the baby spinach and half of the sliced green onions into the soup. Let them wilt for 1-2 minutes.
Divide the cooked ramen noodles evenly into serving bowls.
Ladle the shrimp soup and vegetables over the noodles in each bowl.
Top each bowl with soft-boiled egg halves (if using) and garnish with the remaining green onions.
Serve hot and enjoy a comforting, flavorful bowl of Ramen and Shrimp Soup!
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 844 mg | 282% | |
| Sodium | 8713 mg | 379% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 14.5 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 334 mg | 26% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1762 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
