Shrimp Ramen Noodle Soup

Shrimp Ramen Noodle Soup

Instant ramen becomes a thing of the past with this quick and nutritious homemade take on the convenience staple. Full of veggies and shrimp, this recipe comes together in 30 minutes, making it a winter weeknight classic.


  1. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook 1-2 minutes on each side, until firm and pink. Set aside.

  2. In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add onions, carrots, peppers and bok choy. Cook 3-4 minutes, then add ginger and garlic.

  3. Add broth, sriracha, tamari, brown sugar and lime juice. Stir to combined and bring to a boil. Reduce heat and allow to simmer 8 minutes.

  4. Add the ramen noodles and shrimp. Cook for 2-3 minutes, until noodles are tender.

  5. Divide among 4 bowls. Top each with eggs and fresh cilantro. Serve.


  • 2 Tbsp olive oil, divided
  • 1.5 lbs. 41/60 count shrimp, peeled and deveined
  • ½ cup onions, chopped
  • ¾ cup carrots, chopped
  • ¾ cup red bell peppers, chopped
  • 2 cups bok choy, cut into 1-inch pieces
  • 2 tsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 6 cups low-sodium vegetable broth
  • 1 Tbsp sriracha
  • 3 Tbsp tamari
  • 2 Tbsp brown sugar
  • 2 Tbsp lime juice
  • 3 (3 oz) packages ramen, seasoning packets discarded
  • 4 large soft-boiled eggs
  • to serve fresh cilantro

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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