Easy Shrimp Ramen Soup

Easy Shrimp Ramen Soup
Ok, how many of you ate ramen back in the day???? I’m raising my hand high!! It was a super fast and easy way to satisfy my craving for soup on a cold day. But have you ever read the back of the package??? YIKES!!

So, let’s ditch that seasoning packet since that’s where most of the bad stuff lives and beef it up with vegetables and shrimp!

My kids absolutely loved this soup and I love that they are NOT getting their daily allowance of sodium in one bowl since we are making this semi-homemade! And honestly, I think this tastes a whole lot better than that seasoning packet and it’s so much more satisfying!

It’s loaded with shrimp, vegetables, and the broth is packed with flavor. It’s the perfect bowl of soup for a chilly day. It’s a perfect quick lunch or dinner.

Easy Shrimp Ramen Soup
Was delicious. Will make again

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Ingredients

•     3 (3-ounce) packages ramen noodles
•     1 medium shallot, chopped
•     3 tablespoons vegetable oil, divided
•     3/4 lb large shrimp, peeled (tails left on) and deveined
•     1 medium head napa cabbage, cut into 1-/4-inch slices
•     1/2 red bell pepper, cored, seeded and cut into thin strips
•     2 tablespoons tomato paste
•     2 cloves garlic, very finely chopped
•     2 teaspoons fresh ginger, finely chopped
•     1 tablespoon soy sauce
•     1 teaspoon sriracha (or more to taste)
•     1 tablespoon sugar
•     1 tablespoon freshly squeezed lime juice
•     1 bunch (5 to 6) scallions, chopped
•     Salt and freshly ground black pepper
•     5 cups low-sodium chicken broth
•     1/3 cup fresh cilantro, chopped

Instructions

1. Put a large pot of salted water on to boil for the ramen. Discard the seasoning packet or reserve for another use. Cook the ramen until tender, drain and rinse with cool water to eliminate any excess starch.
2. Divide the ramen between 4 serving bowls and set aside.
3. Heat 1 tablespoon of the oil in a soup pot over medium-high heat. Add the shallot and sauté until caramelized, 2 to 3 minutes. Transfer to a small bowl and reserve for garnish.
4. Add another tablespoon of oil to the pan, then add the cabbage a handful at a time and sauté until slightly wilted, 3 to 4 minutes. Add the red bell pepper, cook for 1 minute additional, then transfer the mixture to a bowl and set aside.
5. Heat the remaining oil over medium heat, add the ginger and garlic and sauté until softened, 2 minutes. Stir in the tomato paste, sriracha, soy sauce, sugar and lime juice. Combine well, add the chicken stock and raise the heat to medium-high.
6. Simmer the broth, stirring occasionally, for 8 to 10 minutes to allow the flavor to develop. Season to taste with salt and pepper and add more sriracha if desired.
7. Stir in the shrimp and cook until pink and opaque, 1-1/2 minutes. Add the cabbage and bell pepper, cook for 1 minute more and remove the pan from the heat. Stir in the scallions and cilantro.
8. To serve, divide the shrimp and vegetables between the 4 bowls using a slotted spoon, then ladle a portion of broth into each bowl. Garnish with the caramelized shallots and serve immediately.

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