Ramen and Shrimp Soup

Dive into the ultimate comfort food with this Ramen and Shrimp Soup, a flavorful fusion of tender shrimp, hearty ramen noodles, and a rich, aromatic broth. Infused with the warmth of garlic, ginger, and soy sauce, this soup is elevated further with the vibrant color and crunch of julienned carrots, earthy mushrooms, and nutrient-packed baby spinach. Ready in just 35 minutes, it’s a quick and satisfying meal perfect for weeknights. Whether you add a soft-boiled egg for extra indulgence or sprinkle in red chili flakes for a spicy kick, this dish is a delightful balance of savory, umami-rich goodness. Perfect for seafood lovers and ramen enthusiasts alike, this recipe is your go-to for a warming, restaurant-quality soup at home.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams raw shrimp (peeled and deveined)
• 200 grams ramen noodles
• 4 cups chicken or vegetable broth
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 cloves garlic (minced)
• 1 teaspoon ginger (grated)
• 2 stalks green onions (sliced)
• 2 cups baby spinach
• 1 medium carrot (julienned)
• 100 grams mushrooms (sliced)
• 0.5 teaspoons red chili flakes (optional)
• 2 pieces egg (soft-boiled, optional)
• 0 to taste salt
• 0 to taste pepper

Directions

Step 1

In a medium pot, heat sesame oil over medium heat.

Step 2

Add minced garlic and grated ginger to the pot. Sauté for 1-2 minutes until fragrant.

Step 3

Pour in the chicken or vegetable broth and bring to a gentle boil.

Step 4

Stir in soy sauce, salt, and pepper to season the broth to taste. Add chili flakes if a spicy kick is desired.

Step 5

Add the sliced mushrooms and julienned carrot. Simmer for 5 minutes until slightly tender.

Step 6

Lower the heat to medium-low. Gently add the shrimp to the pot. Cook for 3-4 minutes until the shrimp turn pink and opaque.

Step 7

While the broth is simmering, cook the ramen noodles separately in boiling water according to package instructions (about 3-4 minutes). Drain and set aside.

Step 8

Stir the baby spinach and half of the sliced green onions into the soup. Let them wilt for 1-2 minutes.

Step 9

Divide the cooked ramen noodles evenly into serving bowls.

Step 10

Ladle the shrimp soup and vegetables over the noodles in each bowl.

Step 11

Top each bowl with soft-boiled egg halves (if using) and garnish with the remaining green onions.

Step 12

Serve hot and enjoy a comforting, flavorful bowl of Ramen and Shrimp Soup!

Nutrition Facts

Serving size	1801 grams (1801.0g)

Amount per serving	% Daily Value*
Calories	1512

Total Fat 43.50g	56%
Saturated Fat 8.60g	43%
Polyunsaturated Fat 11.70g
Cholesterol 845mg	282%
Sodium 8713mg	379%
Total Carbohydrate 175.10g	64%
Dietary Fiber 11.70g	42%
Total Sugars 14.50g
Protein 112.60g	225%

Vitamin D 89IU	445%
Calcium 334mg	26%
Iron 5mg	27%
Potassium 1762mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.4%

Protein: 29.2%

Carbs: 45.4%