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Sriracha Shrimp Ramen Noodle Soup

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 servings
Calories: 434 kcal
Course: Soup
Cuisine: Asian

Ingredients

  • 8 oz raw shrimp (fresh or defrosted from frozen)
  • 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
  • ½ tsp soy sauce
  • 2 TBSP Sriracha
  • 2-3 TBSP chopped green onions
  • ½ lime (cut into wedges, plus 1/2 tsp fresh lime juice)
TASTY TOPPING OPTIONS
  • sesame seeds
  • red pepper flakes
  • extra sriracha for drizzling
  • sliced jalapeno
  • fresh spinach
  • bok choy
  • soft-boiled eggs
  • chili crisp
  • edamame

Instructions

    Cup of Yum
  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!

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 Information

Calories 434kcal (22%) Carbohydrates 48g (16%) Protein 31g (62%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 285mg (95%) Sodium 4348mg (181%) Potassium 432mg (12%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 1060IU (21%) Vitamin C 22.5mg (25%) Calcium 186mg (19%) Iron 5.2mg (29%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 434

% 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.