Spicy Shrimp And Ramen Soup

This ramen noodle soup recipe is a spicy blend of jumbo shrimp, Napa cabbage, red bell pepper, shallots, ginger, scallions, and fresh cilantro.

While it might seem like a lot of work when you first scan the ingredient list, this tasty ramen noodle soup is very easy to make and can be ready in less than 45 minutes

KEY INGREDIENTS

Here’s what is in each of the components:

• Ramen Noodles: Any brand of ramen noodles you like will work in this recipe, just be careful not to overcook them, and give them a rinse before serving to remove any excess starch.
• Jumbo Shrimp Extra-large (26 to 30 per pound) or jumbo (21 to 25 per pound) shrimp are our recommendations for this recipe. Once peeled and deveined, it’s up to you as to whether or not you want to remove the tails as well.
• Vegetables: Thin-sliced Napa cabbage and slivers of red bell pepper are sautéed until crisp-tender, then added to the soup after the shrimp are cooked through.
• Chicken Broth: The spicy broth for this soup is made with a low-sodium chicken broth flavored with a blend of sautéed garlic and ginger, tomato paste, sriracha, soy sauce, sugar, and lime juice. You could use a low-sodium vegetable broth as well.
• Garnishes: Chopped scallions and fresh cilantro are added just before serving to lend flavor, color, and texture to the soup, and a scattering of caramelized shallots on the top makes the perfect finishing touch.
  
  

• HOW TO MAKE SPICY SHRIMP AND RAMEN SOUP

  This is an overview of how this dish is made. Detailed measurements, ingredients, instructions, and times are available in the printable version of the recipe below.

  1. Put a pot of water on to boil for the ramen. If your noodles come with a seasoning packet, discard it or reserve it for another use.
  2. Cook the ramen until tender, drain, and rinse with cool water to eliminate any excess starch, then divide the noodles between 4 serving bowls and set aside.
  3. Heat a tablespoon of oil in a soup pot over medium-high heat. Add the chopped shallot and sauté until nicely caramelized. Transfer to a small bowl and reserve for garnish.
  4. Add a little more oil to the pan, then add the sliced napa cabbage a handful at a time and sauté until slightly wilted.
  5. Add the red bell pepper strips, sauté until crisp-tender, then transfer the veggies to a bowl and set aside.
  6. Heat the remaining oil over medium heat, add chopped fresh ginger and garlic and sauté until softened.
  7. Stir in tomato paste, sriracha, soy sauce, sugar, and lime juice. Combine well, add chicken stock and raise the heat to medium-high.
  8. Simmer the broth, stirring occasionally, for 8 to 10 minutes to allow the flavor to develop.
  9. Season to taste with salt and pepper and add more sriracha if desired.
  10. Add the shrimp to the simmering broth and cook just until pink and opaque, 1-1/2 minutes.
  11. Add the vegetables to the broth and simmer for just a minute, then remove the pan from the heat and stir in chopped scallions and fresh cilantro.
  12. 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.