Description
A quick and savory shrimp ramen soup that is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound large shrimp, peeled and deveined
- 4 cups chicken broth
- 2 cups water
- 2 packs instant ramen noodles (discard seasoning packets)
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1 carrot, julienned
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1 teaspoon red pepper flakes (optional)
- 2 soft-boiled eggs (optional, for garnish)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms and carrots to the pot, cooking for 3-4 minutes until they begin to soften.
- Pour in the chicken broth and water, bringing the mixture to a boil.
- Once boiling, add the instant ramen noodles and cook according to package instructions, usually about 3 minutes.
- Stir in the shrimp, spinach, soy sauce, sesame oil, and red pepper flakes (if using). Cook for an additional 2-3 minutes until the shrimp are pink and cooked through.
- Season with salt and pepper to taste.
- Serve hot, garnished with sliced green onions and a soft-boiled egg if desired.
Notes
- For a creamier soup, add a splash of coconut milk before serving.
- To customize, try adding other vegetables like bell peppers or snap peas for extra crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg