Imagine a steaming bowl of shrimp ramen soup, where the savory aroma of garlic and ginger fills the air.
This comforting dish is surprisingly easy to whip up, offering a warm embrace on a chilly day.
As the shrimp turn pink and the broth simmers, the vibrant vegetables meld into a delicious harmony.
Let’s bring this delightful bowl of comfort to life and enjoy the simple pleasure of homemade ramen.
Kitchen Tools Required
- 1 Large pot
- 1 Medium saucepan
- 1 Ladle
- 1 Knife
- 1 Cutting board
- 1 Measuring cup
- 1 Measuring spoon
Ingredients
- 8 ounces Ramen noodles
- 1 tablespoon Vegetable oil
- 1 pound Shrimp, peeled and deveined
- 4 cups Chicken broth
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 cup Mushrooms, sliced
- 1 cup Bok choy, chopped
- 1 Carrot, julienned
- 2 Green onions, sliced
- 1 tablespoon Cilantro, chopped
- 1 teaspoon Lime juice
- Salt to taste
- Pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Shrimp Ramen Soup, follow this timeline:
- Reading and Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Initial Prep Work (10 minutes)
- Gather all ingredients and equipment.
- Peel and devein the shrimp if not already done.
- Mince the garlic, grate the ginger, slice the mushrooms, chop the bok choy, julienne the carrot, and slice the green onions.
- Set aside cilantro for garnish.
- Start Cooking (25 minutes total)
- Minute 1-3: Heat vegetable oil in a large pot over medium heat.
- Minute 4-6: Add garlic and ginger, sauté until fragrant.
- Minute 7-9: Pour in chicken broth, soy sauce, and sesame oil, bringing to a simmer.
- Minute 10-13: Add mushrooms, bok choy, and carrots, cooking until tender.
- Minute 14-18: In a separate saucepan, cook ramen noodles according to package instructions, then drain and set aside.
- Minute 19-21: Add shrimp to the broth mixture, cook until they turn pink.
- Minute 22-23: Stir in lime juice, salt, and pepper, adjusting to taste.
- Assembling and Garnishing (2 minutes)
- Minute 24: Divide noodles into bowls.
- Minute 25: Ladle the soup over the noodles and garnish with green onions and cilantro.
- Resting Time (5 minutes)
- Allow the soup to sit for a few minutes before serving to let the flavors meld together.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat the vegetable oil in a large pot over medium heat.
Add garlic and ginger, sautéing until fragrant.
Pour in the chicken broth, soy sauce, and sesame oil, bringing to a simmer.
Add mushrooms, bok choy, and carrots, cooking until tender.
In a separate saucepan, cook ramen noodles according to package instructions, then drain and set aside.
Add shrimp to the broth mixture, cooking until they turn pink.
Stir in lime juice, salt, and pepper, adjusting to taste.
Divide noodles into bowls and ladle the soup over them.
Garnish with green onions and cilantro before serving.
Serving Tips
- Crusty Bread: Serve with slices of crusty bread for dipping and soaking up the flavorful broth.
- Steamed Edamame: Pair with steamed edamame for a protein-rich, complementary side dish.
- Kimchi: Offer a side of kimchi for a spicy, tangy contrast to the soup’s savory flavors.
- Pickled Ginger: Include pickled ginger to cleanse the palate and add a revitalizing zing.
- Sake: Accompany with a glass of sake to enhance the dining experience with an authentic touch.
Storage
To store Shrimp Ramen Soup, refrigerate in airtight containers for up to 3 days.
Separate noodles from broth to prevent sogginess.
Reheat gently to maintain texture and flavor.
Freezing
To freeze Shrimp Ramen Soup, let it cool completely.
Then transfer to airtight containers. Leave space for expansion.
Freeze without noodles for best texture.
Add freshly cooked noodles upon reheating.
Reheating
For reheating shrimp ramen soup, gently heat it on the stovetop over low heat.
Stir occasionally. Avoid boiling to prevent overcooking the shrimp.
Add fresh toppings after reheating.
Final Thoughts
Shrimp Ramen Soup is a flavorful and comforting dish that combines the umami of soy sauce with the freshness of vegetables and shrimp.
The balance of ingredients creates a satisfying meal perfect for any occasion.
Experiment with different garnishes or spice levels to customize the soup to your liking.
Enjoy this Asian-inspired delight with family or friends for a delightful culinary experience.
Frequently Asked Questions
Can I Use Frozen Shrimp Instead of Fresh Shrimp?
You can use frozen shrimp instead of fresh. Thaw them properly to maintain texture and flavor. Make certain they’re peeled and deveined. Balance the dish by adjusting cooking time slightly, allowing the shrimp to cook just until pink.
How Can I Make This Soup Vegetarian?
To make it vegetarian, replace shrimp with tofu or tempeh. Use vegetable broth instead of chicken broth. Enhance umami with miso paste or mushrooms. Adjust seasoning with soy sauce, ensuring the balance of flavors remains harmonious.
What Type of Mushrooms Work Best for This Recipe?
You’d want to use shiitake mushrooms for their rich, umami flavor that enhances the broth. Their firm texture holds up well during cooking. If unavailable, cremini mushrooms are a great substitute, offering a robust, earthy taste.
Can I Add Other Vegetables to the Soup?
You can definitely add other vegetables like bell peppers, snap peas, or corn. Just guarantee they complement the soup’s flavors. Sauté them briefly to maintain texture, and adjust seasoning for a balanced, harmonious dish.
Is It Possible to Use Beef Broth Instead of Chicken Broth?
You can substitute beef broth for chicken broth, but it will alter the flavor profile. Beef broth’s robust taste might overpower the shrimp. Consider balancing with additional soy sauce or ginger to maintain harmony.
Shrimp Ramen Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Ladle
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 8 ounces Ramen noodles
- 1 tablespoon Vegetable oil
- 1 pound Shrimp peeled and deveined
- 4 cups Chicken broth
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic minced
- 1 tablespoon Fresh ginger grated
- 1 cup Mushrooms sliced
- 1 cup Bok choy chopped
- 1 Carrot julienned
- 2 Green onions sliced
- 1 tablespoon Cilantro chopped
- 1 teaspoon Lime juice
- Salt to taste
- Pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add garlic and ginger, sautéing until fragrant.
- Pour in the chicken broth, soy sauce, and sesame oil, bringing to a simmer.
- Add mushrooms, bok choy, and carrots, cooking until tender.
- In a separate saucepan, cook ramen noodles according to package instructions, then drain and set aside.
- Add shrimp to the broth mixture, cooking until they turn pink.
- Stir in lime juice, salt, and pepper, adjusting to taste.
- Divide noodles into bowls and ladle the soup over them.
- Garnish with green onions and cilantro before serving.
Notes
