5 from 8 votes
Spicy Shrimp Ramen Noodles
An easy recipe for bold, delicious and spicy shrimp ramen noodles soup with bacon and mushrooms. And don't forget the soft boiled eggs!
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
4
servings
Calories:
491 kcal
Course:
Main Course, Soup
Cuisine:
Japanese
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.
Cup of Yum
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
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: 4 servings
Amount Per Serving
Calories 491
% 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.