Spicy Shrimp Ramen Noodles
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
491 kcal
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Course
Main Course, Soup
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Cuisine
Japanese
Spicy Shrimp Ramen Noodles
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An easy recipe for bold, delicious and spicy shrimp ramen noodles soup with bacon and mushrooms. And don't forget the soft boiled eggs!
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Ingredients
- 4 trips Bacon halved, thick-cut
- 1 large sweet onion cut into wedges
- 4 inch ginger sliced, piece
- 6-8 cloves garlic crushed
- 8 cups vegetable broth or 4 c veg broth + 4 c seafood stock
- 1 ounce dried shiitake mushrooms
- 2 tablespoons White miso paste or yellow
- 1 pound Shrimp raw, cleaned
- 6 ounces ramen noodles read ingredients to make sure they are vegan
- red pepper flakes to taste, crushed
- egg seared tofu, seared bok choy, sweet corn, scallions, jalapenos, shaved carrots, pickled vegetables, fried onions, ramen style, for topping, optional
Instructions
- Set a large 6-8 quart saucepot over medium heat. Add the bacon and fry for 3-4 minutes to release the pork fat. Then add in the onion, ginger, and garlic. Sauté, stirring regularly, for 5-6 minutes.
- Pour in the vegetable broth. (Or vegetable and seafood stock.) Then stir in the dried mushrooms and miso paste. Cover and simmer for 30 minutes. Reduce the heat to medium-low if needed.
- Use a skimmer to scoop out all the vegetables. Separate out the mushrooms and bacon to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
- Add the mushrooms and bacon back to the pot, then stir in the raw shrimp and ramen noodles. Simmer for 3-5 minutes to soften the noodles and cook the shrimp.
- Then scoop the ramen into bowls and top with your favorite ramen toppings.
Notes
- Store the Shrimp Ramen Noodle soup separate from the toppings. Transfer the cooled ramen to an airtight container and keep it in the refrigerator for up to 3 days. Store any cooked extras, like tofu, bok choy, and/or eggs, together in another sealed container. Keep the fresh prepped goodies such as corn and sliced veggies in another dish with a lid in the fridge.
Nutrition Information
Show Details
Serving
1bowl
Calories
491kcal
(25%)
Carbohydrates
50g
(17%)
Protein
33g
(66%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
300mg
(100%)
Sodium
4099mg
(171%)
Potassium
483mg
(10%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
1023IU
(20%)
Vitamin C
11mg
(12%)
Calcium
209mg
(21%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 491kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 33g | 66% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 300mg | 100% |
| Sodium | 4099mg | 171% |
| Potassium | 483mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1023IU | 20% |
| Vitamin C | 11mg | 12% |
| Calcium | 209mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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