Sriracha Shrimp Ramen Noodle Soup
User Reviews
5
Sriracha Shrimp Ramen Noodle Soup
Description
The Sriracha Shrimp Ramen Noodle Soup uses lightly cooked shrimp simmered in a fragrant vegetable broth enhanced by sautéed shallots and baby portobello mushrooms. Ramen noodles provide a chewy texture, while the combination of soy sauce and sriracha adds a savory depth and a controlled spicy heat. A squeeze of fresh lime juice uplifts the soup with brightness and acidity.
The recipe allows for flexibility with toppings, including sesame seeds, fresh greens, soft-boiled eggs, or chili crisp for added texture and flavor layers. The method involves cooking the noodles nearly through before adding shrimp to avoid overcooking. Removing shrimp tails prior to eating improves ease of dining.
This soup can be served as a light lunch or a filling dinner, especially when plentiful shrimp and mushrooms are added. Adjusting sriracha and soy sauce levels tailors the heat and saltiness. The recipe notes suggest chicken broth as a substitute and offer alternatives for shallots, making this soup accessible with common pantry ingredients.
Ingredients
- 8 oz Shrimp fresh or defrosted from frozen, raw
- 1 tsp sesame oil or avocado oil
- 3 TBSP shallot minced
- 4-6 oz portobello mushrooms baby
- 4 cups vegetable broth quality
- 4 oz ramen noodles
- ½ tsp soy sauce
- 2 TBSP sriracha
- 2-3 TBSP green onion chopped
- ½ lime (cut into wedges, plus 1/2 tsp fresh lime juice)
TASTY TOPPING OPTIONS
- sesame seeds
- red pepper flakes
- sriracha extra, for drizzling
- jalapeño peppers sliced
- spinach fresh
- bok choy
- egg soft-boiled
- chili crisp
- edamame
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
- Chicken broth can be used instead of vegetable broth if preferred.
- Increase shrimp and mushrooms quantity for a more substantial meal.
- Minced garlic can replace shallots, using about 1-2 cloves depending on preference.
- Adjust sriracha and soy sauce amounts to control spiciness and saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 31g | 62% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 285mg | 95% |
| Sodium | 4348mg | 181% |
| Potassium | 432mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 22.5mg | 25% |
| Calcium | 186mg | 19% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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