Shrimp Ramen Noodle Soup with Chili-Garlic Broth

Shrimp Ramen Noodle Soup

Curly ramen noodles, whole shrimp, broccoli, and thin carrot strips fill this chili-garlic soup. The broth stays light and fluid, with a little chili oil adding a red-orange sheen. It takes about 30 minutes on the stovetop.

The order of ingredients matters: vegetables get a head start, noodles go in near the end, and shrimp cooks only for the final few minutes. Serve the soup as soon as everything is done so the shrimp stays tender and the noodles keep their spring.

Ingredients for Shrimp Ramen Noodle Soup

• 1 tablespoon neutral oil
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 6 cups low-sodium chicken broth
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon chili-garlic sauce, or less to taste
• 2 cups broccoli, cut into small florets (about 140g)
• 1 medium carrot, cut into thin matchsticks (about 70g)
• 3 packages instant ramen noodles, about 3 ounces each (about 255g total); discard the seasoning packets
• 1 lb raw large shrimp, peeled and deveined (about 450g)
• 3 scallions, thinly sliced
• 2 teaspoons chili oil

How to Make Shrimp Ramen Noodle Soup

1. Prepare the ingredients: Cut the broccoli into small florets and the carrot into thin matchsticks so they cook in the short simmer. Slice the scallions for serving. If using frozen shrimp, thaw it completely before cooking.
2. Build the broth: Warm the neutral oil in a 4- to 5-quart soup pot over medium heat. Stir in the garlic and ginger for 30 to 60 seconds, until fragrant but not browned. Add the broth, soy sauce, and chili-garlic sauce. Increase the heat to medium-high and bring to a boil.
3. Cook the vegetables: Reduce the heat to medium and keep the uncovered pot at a lively simmer. Add the broccoli and carrot and cook for 2 to 3 minutes. The broccoli should be bright green, but the vegetables should not be fully soft.
4. Add the noodles, then the shrimp: Submerge the ramen blocks and gently loosen them as they soften. After about 1 minute, add the shrimp, turning it in the broth if needed. Simmer for about 2 to 3 minutes more, until the shrimp is pink, opaque, and firm and the noodles are tender but still springy. Start checking the noodles after 2 minutes of cooking, and follow the package timing if it differs.
5. Serve: Remove the pot from the heat. Taste the broth and adjust the seasoning if needed. Divide the noodles, vegetables, shrimp, and plenty of broth among four deep bowls. Arrange the shrimp visibly on top, scatter with scallions, and drizzle the chili oil across the bowls. Serve immediately.

When to Add the Shrimp and Noodles

Shrimp size and noodle brands affect the final few minutes of cooking. Check the shrimp for opacity rather than relying on the clock alone, and stop cooking before the noodles become swollen or soft. Leaving the finished soup in the hot pot can make the shrimp rubbery and cause the ramen to absorb too much broth.

Seasoning the Broth Without Ramen Packets

Broth, soy sauce, garlic, ginger, and chili-garlic sauce replace the instant ramen seasoning packets. Discard the packets so the soup does not become too salty. Chili-garlic sauces vary in heat and salt; start with less than a tablespoon for a milder broth, then taste before adding more. Reducing the sauce or finishing oil will also make the broth less red.

Make-Ahead and Leftovers

For the best texture, prepare the broth and cut the vegetables ahead, then cook the noodles and shrimp when ready to serve. For planned leftovers, refrigerate cooked noodles separately from the broth in covered containers and use promptly.

Reheat the broth and vegetables until steaming, warm the cooked shrimp briefly, and add the noodles just before serving. Freezing assembled ramen is not recommended because the noodles are likely to lose their texture.

For another brothy dinner, try lemon chicken orzo soup with spinach. For a different boldly seasoned soup, try brothy chicken taco soup.

Nutrition

Approximate nutrition per serving, based on 4 servings: 490 calories, 33g protein, 17g fat, and 45g carbohydrates. Approximate values per 100g of prepared soup: 80 calories, 5g protein, 3g fat, and 7g carbohydrates. Values will vary with the ramen, broth, and chili products used.