Shrimp Ramen Noodle Soup

30 minutes
Shrimp Ramen Noodle Soup
Return to Full Recipe List Print Recipe


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



  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.