Ramen is at the top of my list of favorite foods to eat in the Winter. It’s fast, flavorful, moderately healthy, and fantastically filling. Each slurpy bite warming both belly and soul. It’s kind of like magic. (Insert blissful sigh here.)
One of the best things about this ramen recipe is it’s FAST. Ready in just 20 minutes; 25 if you’re really taking your time. I like quick dinner recipes, especially in the Winter when the days seem to fly by so fast. So this one is for all my friends who want to get in and out of the kitchen in a jiffy… but still create a memorable meal. Hooray for ramen!
You might recall me sharing a ramen recipe not too long ago, ya? It was this 20-minute spicy sriracha ramen noodle soup. I know… It sounds pretty similar to this recipe, right? But I promise, the differences are there! For starters, this recipe is sans poached egg. A gift to all of my readers who don’t fancy a yolky egg in their soup (my better half included).
Also, there’s shrimp in this soup! Shrimp flavored ramen was always my favorite growing up (and yes, I’m talking about the pink packaged stuff they sell for 37 cents in the grocery store). I was determined to make an authentic shrimp ramen this Winter that was full of plump meaty (real) shrimp bites and whoo-boy —> this is just that. All you shrimp lovers are going to go wild for this, so um, consider yourself warned 😉
Another awesome thing about this soup: It’s booming and full and completely robust in the flavor department. As all ramen noodle soups should be.
This soup includes:
Shrimp
Basil
Garlic
Spinach
Sriracha
Ginger
Red bell pepper
Slurpy noodles
Silky broth
Everything is cooked in one pot, and you can probably get 4 meals out of this recipe. If I know it’s going to be a busy week, I’ll sometimes make the broth ahead of time, and heat the noodles up day-by-day as I polish the pot off. Since the noodles cook so quickly (I’m talking a matter of minutes) it’s really easy to fall in love with this as a make ahead meal standby 😉
This 20-Minute Sriracha Shrimp Ramen is a total home run. If you love ramen, I have a good feeling this is going to become a new favorite in your life and home. I hope the rest of your day is deeply satisfying and delicious 🙂 xo
And next try this 20-Minute Spicy Sriracha Ramen Noodle Soup!
20-Minute Sriracha Shrimp Ramen
Prep
Cook
Total
Yield 6 bowls
An easy 20-minute Shrimp Ramen Noodle Soup spiked with sriracha hot sauce - one of our favorite weeknight meals!
Ingredients
- 3 tablespoons sesame oil, divided
- 1/2 pound large shrimp, peeled and devined
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sriracha hot sauce
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 1 tablespoon ginger, grated
- 6 cloves garlic, minced
- 4 cups chicken stock
- 2 cups water
- 2 tablespoons tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery salt
- 1 1/2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 3 packages ramen noodles
- 1 cup baby spinach, roughly chopped
- 2 tablespoons fresh lemon juice
Instructions
- Heat 1 tablespoon of sesame oil in a large soup pot or dutch oven over medium-high heat. Once the oil is sizzling, add shrimp in a single layer; sprinkle the shrimp with dried basil, salt, and black pepper. Cook shrimp for about one minute on each side, or until firm and pink. Use a slotted spoon to transfer the cooked shrimp to a cutting board.
- In the same soup pan add the remaining sesame oil. Bring oil to a low sizzle over medium heat.
- Add in the sriracha sauce, yellow onion, and red bell pepper; sauté for 4 minutes, stirring occasionally, or until the onion and pepper have softened. Add in the ginger and garlic and cook for about 1 minute or until fragrant.
- Add the chicken stock and water to the soup pot, stir well to combine. Turn the heat up to high and allow the soup to come to a rapid boil, this should take only a minute or so. Add in tomato paste, garlic powder, onion powder, celery salt, soy sauce, and rice vinegar; stir well to combine. Reduce heat to medium and simmer broth for 8 minutes.
- While the soup is simmering, chop the cooked shrimp into bite sized pieces; set aside. Roughly chop the baby spinach; set aside.
- Add the dry ramen noodles to the broth and cook for 2 minutes, stirring as needed. Stir in chopped shrimp, spinach, and lemon juice, mixing well to combine before removing the pan from heat. Taste the broth and adjust spices as needed. Ladle the soup into bowls and serve at once.
Notes
If you plan to make this ahead of time, I advise making the broth and noodles separately. Drain the noodles and pat them dry, then stir them in right before re-heating and serving. This will help avoid the noodles becoming soggy and soaking up all of the broth.
Courses Dinner
Cuisine Asian
Nutrition Facts
Serving Size 1 bowl
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nicole ~ Cooking for Keeps says
January 30, 2015 at 7:03 pmNeed.that.now.
Charles Martin says
February 1, 2017 at 5:49 pmThis looks excellent. I realize that this post was created a couple of years ago, but I just found it and am off to the store to get some ingredients and make me some soup. Thanks, I live alone and need some inspiration to get meals made, this made my day, maybe my month.
Christine @ Cooking with Cakes says
January 30, 2015 at 7:51 pmlovin’ this recipe because I am on a HUGE ramen kick these days, I went to Ippudo in the East Village two weeks ago and legit can’t stop eating the stuff! pinned 🙂
bakerbynature says
January 30, 2015 at 8:58 pmI need to try that place! I’m in the city tomorrow and seriously may go there for lunch 😉
Senika @ Foodie Blog Stalker says
January 30, 2015 at 9:57 pmI’m wishing I could eat my screen right about now. YUMMMMM!!!!!!!
bakerbynature says
January 30, 2015 at 10:33 pmThank you, lovely! I feel like that all the time when I’m on pinterest 😉
Stephanie @ Girl Versus Dough says
January 31, 2015 at 3:42 amSeriously cannot stop drooling! This looks suuuhh goooood!
Vicki says
February 4, 2015 at 3:48 pmTried this last night. The flavor is amazing–seriously so good!
bakerbynature says
February 4, 2015 at 4:24 pmSo happy to hear it, Vicki!
Alison says
February 21, 2015 at 2:57 amI made this tonight for dinner and I have to give it an A+. Amazing. It’s the first time all four of us sat down and thoroughly enjoyed the same dish!
My only concern is that it definitely didn’t take 20 minutes – more like an hour. I’m not a terribly slow cook, but getting all the ingredients out, chopping, etc. just didn’t make for a super quick meal. Perhaps it’s 20 minutes after everything is mise en place?
However – EVERYONE – make this because it is so amazing!
Vic says
March 24, 2015 at 12:37 ammade this tonight with shirataki noodles and since I’m vegetarian. Used mushroom broth instead. So delicious it’s now in my rotation of easy meals!!
bakerbynature says
March 24, 2015 at 12:52 amHi Vic. That’s awesome! So happy to hear your variation worked out 🙂
Kristen says
November 6, 2015 at 1:09 amMy entire family, including a 2 and 4 yo, loved this recipe. Thank you!
Doug says
November 6, 2015 at 1:16 amAbsolutely amazing meal. Thank you so much. I’ve made this meal several times and I follow the recipe as closely as I can so I don’t miss a thing.
Deborah Ribak says
November 8, 2015 at 10:52 pmMade this the other night. Had to tweak a few things, but it came out amazingly delicious!! I used sweet chili sauce instead of sriracha, because I didn’t want the heartburn. And I didn’t have any celery salt, so I just skipped that. It took me WAY more than 20 minutes to make, but it was worth it!! Thanks so much for the recipe!!!! LOVED it!!! Can’t wait to make it again!
Jeanine says
December 16, 2015 at 8:22 pmMade this the other night……amazing!! Family loved it!! Only thing I did different was add fresh basil at the end and served with hard boiled egg, will be making it again and again!!
bakerbynature says
December 19, 2015 at 8:12 pmI love the idea of adding fresh basil! Thank you for letting me know you enjoyed the recipe, Jeanine 🙂
Dama says
January 7, 2016 at 6:11 pmCan I substitute grated ginger for ground ginger? And if so how much do I use?
bakerbynature says
January 7, 2016 at 9:22 pmHi Dama. I think the taste would be much different with ground ginger. I’ve never made the recipe using it, so I am unable to say how much to use. If you try it, I’d love to hear how it turns out!
Jora says
January 16, 2016 at 7:12 pmYour great recipe made it to an Albanian dinner table 🙂 Just tried it and loved it!
Amanda says
January 21, 2016 at 7:16 pmMade this a few nights ago and just enjoyed the last bowl as leftovers. I thought the flavor was even better after a few days “marinating” in the fridge. I took your advice and cooked the noodles fresh to add to the leftovers. Spicy, flavorful, and delicious!
bakerbynature says
January 23, 2016 at 2:58 pmSo happy you enjoyed this recipe, Amanda!
Anntoinette says
January 28, 2016 at 6:31 amMade this last night. It was delicious. Followed exact recipe but I added too much noodles. So then I added more stock and seasonings but didn’t measure– just kind of winged it. So much flavor. Definitely didn’t take 20 mins to make.
Anntoinette says
January 28, 2016 at 6:34 amJust realized I forgot the lemon juice lol. Hmm I wonder what that does. Oh and I was forced to use organic frozen spinach instead of fresh spinach–the grocery store was still empty after the blizzard we just had.
Kim says
January 29, 2016 at 2:21 amThis soup was delicious. Everyone had a 2nd bowl. Make sure that you have everything on counter before starting. If you don’t like spicy cut the Sriracha in half. Also added frozen spinach instead of fresh and some tofu.
bakerbynature says
February 2, 2016 at 3:37 pmSo happy everyone enjoyed this recipe, Kim! And thank you for your suggestions – they will be helpful to other readers 🙂
Sara says
February 9, 2016 at 2:01 amThis was, by far, one of the best recipes I’ve found on Pinterest! I thought the flavor here was amazing – fresh but still somehow reminiscent of the packaged brick of noodles/seasoning from college days but without all the harsh chemicals, preservatives, and MSG. I think the variations on this are seemingly endless – and I’m planning to make a big batch of the broth, freeze it in quart containers, and then thaw it to cook with noodles on nights when I want an easy, solo dinner. Thank you so much!
bakerbynature says
February 10, 2016 at 3:23 pmYou’re very welcome, Sara! So happy you’re enjoying this ramen recipe as much as I do 🙂
Megan says
February 11, 2016 at 1:16 amJust made this and didn’t have spinach so I used Napa cabbage in its place!!! Absolutely, positively, amazing! I left the tomato paste out too because after realizing I forgot it, I was already in love with the flavors! I never ate packages ramen, but I will make this forever!
bakerbynature says
February 11, 2016 at 2:54 pmI’m so happy to hear it, Megan! And I love the idea of using Napa cabbage – trying that soon.
Marja says
February 13, 2016 at 3:24 amThis looks relish. I’ve never cooked ramen…other than the packaged. What kind or brand ramen noodles do you use?
Tracey says
May 1, 2016 at 1:56 amI am definitely going to try this recipe! I love my Ramen and am always looking for different ways to be creative with it. I am absolutely drooling right now!
bakerbynature says
May 2, 2016 at 3:21 pmHope you enjoy, Tracey 🙂
Erin says
May 9, 2016 at 1:55 amI don’t normally leave comments but OMG this is amazing!!!!
bakerbynature says
April 30, 2017 at 4:23 amI’m so glad you did! Thanks for letting me know it was a hit 🙂
Laura says
May 27, 2016 at 11:39 pmThis soup was absolutely delicious! The flavor is outstanding (although it did take me more than 20 minutes to do the prep work). I did make a few alterations…I added a half pound of fresh shiitake mushrooms with the peppers and onions. I also used 6 cups of stock instead of adding any water. Other than that, I followed the recipe exactly. Again, this is a winner! Thanks for a new favorite 🙂
Kit says
September 22, 2016 at 6:04 pmI replaced the water with kombu and shitake dashi. Excellent and easy recipe.
Nodoka says
October 25, 2016 at 11:34 pmWhat is it that makes this “authentic” exactly?.
Shirley Argatoff says
February 8, 2017 at 7:36 pmwhat type of Ramen noodles do people use? do you just buy the Ramen Noodles that come with a seasoning package? or another variety?
Thanks,
S
bakerbynature says
February 10, 2017 at 12:17 amHi Shirley. My grocery store sells ramen noodles on their own, but you could definitely just buy the ramen noodle soup packages and discard the seasoning packet.
Regina says
February 9, 2017 at 4:59 pmMade this last night, it was fabulous. Wonderful flavors. It did take longer than 20 minutes. Between peeling the shrimp and chopping the vegetables, it does take a little longer, but not much and so worth it. Next time, taking Laura’s advise and adding Shitake mushrooms. I made extra broth for leftovers. Just heat the broth and throw in the Ramen noodles for a quick and easy lunch!
bakerbynature says
February 10, 2017 at 12:08 amSo happy you enjoyed it, Regina 🙂 And adding mushrooms is a delicious idea. Let us know how it turns out! xoxo
Sheryl says
February 10, 2017 at 7:06 pmJust finished the broth and had some for lunch with shrimp and scallops. Plan is for adding the ramen for dinner. This is an amazing dish that is relatively easy to prepare. Very spicy, but our family loves spices. A great blend of flavors. Can’t wait to taste it with the noodles.
Ashley George says
March 15, 2017 at 2:36 amI made this for my boyfriend tonight…. AMAZING!!!!!! Thank you for sharing!
bakerbynature says
April 30, 2017 at 4:24 amYou’re so welcome, Ashley! Glad you and your boyfriend enjoyed it 🙂
Nhu Dinh says
April 5, 2017 at 6:24 amThank you for your recipe! I am going to cook this for my family on the weekend. I hope they will like the taste.
Christena Larsen says
September 6, 2017 at 11:34 amBest Ramen recipe ever!! I add poached eggs to finish this off, and some cilantro
Michelle says
October 16, 2017 at 8:21 pmHi there! When you say three packages of ramen which brand are you talking about? I want to use fresh ramen noodles, but I am not sure of the weight/volume.
Thanks!
Jillian says
October 19, 2017 at 11:13 amFollowing this! Wondering the same, if I can stay away from the ramen noodle soup packs and just buy ramen noodles in the asian aisle, I’m down for that!
W. says
December 5, 2017 at 11:03 pmThis did not take anywhere NEAR 20 minutes…I made it on a weeknight and will make it again, but will search for some shortcuts in the future (e.g., pre-chopped onion, frozen peeled shrimp). That said, it was totally delicious. I subbed sliced crimini mushrooms for the red bell peppers due to personal preference, used all chicken stock (still added a bit of extra water at the end), and upped it to 3/4lb shrimp. Will definitely be making this one regularly.
aqui says
February 20, 2018 at 9:37 pmI’m really in the mood to prepare this recipe, here is making a very rigorous winter, I need that delight.
brenda says
July 23, 2018 at 6:04 amHi Ashley, this looks incredibly delicious! I was wondering is it okay if I substitute the broth with chicken bouillon cubes? If yes how many cubes do you suggest for this recipe? Thanks!
bakerbynature says
July 24, 2018 at 1:27 pmHi Brenda! I haven’t tried this myself, but I think it should work!
Clare says
September 19, 2018 at 4:51 pmDid it work work with stock cubes?