With simple ingredients and minimal prep, this easy ramen recipe offers a flavorful shortcut to a delicious bowl of noodles, succulent shrimp, and aromatic broth.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Main Course, Soup
Cuisine: American
Servings: 4servings
Calories: 263kcal
Ingredients
16ouncesraw large shrimppeeled, tails removed, and deveined
1teaspoonolive oil
2teaspoonsgrated fresh ginger
4garlic cloves minced
7cupschicken stock (adjust salt to taste if using low-sodium or homemade stock)
Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. In a large pot, heat the olive oil over medium-high heat. Add the ginger and garlic and saute until fragrant, about 30 seconds. Add the shrimp and saute until almost cooked through, about 60-90 seconds. (The shrimp will finish cooking in the soup later.) Transfer the shrimp to a plate.
Add the broth and the mushrooms to the pot and bring to a boil. Reduce the heat to a low simmer and cover with a lid. Cook for 5-6 minutes, until the mushrooms have softened.
Stir in the ramen noodles and cook until tender, about 3 minutes. Taste the broth and adjust the salt as needed. Return the shrimp to the pot and remove from the heat.
Divide into 4 bowls and top with green onions. Add soy sauce and hot sauce to each serving, as desired.