There’s something oddly nostalgic about ramen noodles. I still remember those days in college—half-asleep, rummaging through the cupboard for a quick fix, and voilà, instant noodles to the rescue. But now that I actually enjoy cooking (and care about what goes into my bowl), I like giving old favorites a glow-up.

This shrimp ramen soup is my take on that comfort classic—except it’s fresher, way more flavorful, and doesn’t rely on that little silver packet of mystery powder.
What Makes This Shrimp Ramen So Good?
This bowl checks all the right boxes for me—quick, cozy, and full of flavor. Here’s why I keep coming back to it:
- It’s ready in just 20 minutes, which is a win for weeknights.
- The shrimp adds a naturally sweet, briny flavor that elevates the whole dish.
- There are plenty of veggies, so you’re getting more than just noodles and broth.
- You can make it as spicy or mild as you like.
- It’s way better than anything that comes in a plastic-wrapped block.
Honestly, this is the kind of thing I make when I’m craving comfort but want something a bit nourishing too. It’s like a warm hug with a little kick.

Here’s What You’ll Need
This ramen is super adaptable, but these are the core ingredients I use at home:
- Shrimp: I usually keep a bag of frozen, peeled, deveined shrimp in the freezer. Quick to thaw and cooks in minutes.
- Mushrooms: Baby portobellos are my go-to—they add a lovely earthy depth, but shiitakes work great too.
- Carrot: I grate mine so it softens fast and blends right in. You could also julienne it if you like a bit of crunch.
- Garlic & Ginger: Fresh is always best. Ginger brings that punchy brightness and garlic adds that comforting savoriness.
- Broth: I use low-sodium chicken broth most of the time. If you have homemade, even better!
- Soy Sauce & Sesame Oil: These give the broth its umami backbone. Don’t skip the sesame oil—it adds so much with just a teaspoon.
- Olive Oil: Just for sautéing.
- Ramen Noodles: Use your favorite kind and toss the seasoning packet. I’ve even used udon or rice noodles when I’m out of ramen.
- Green Onions & Cilantro: These are more than just garnish—they add freshness at the end that balances the savory broth.
Let’s Get Cooking (Step-by-Step)
1. Sauté the Veggies
Heat a splash of olive oil in a big pot. Toss in your mushrooms and carrots and cook until they start to soften. It smells so good when the mushrooms hit the heat. Add the garlic and stir for another 30 seconds—just enough to mellow it out a bit.
2. Add Broth and Seasonings
Pour in the broth, soy sauce, sesame oil, and grate in the fresh ginger. Bring the whole thing to a gentle boil with the lid on. The ginger really comes alive here—it’s like aromatherapy right on your stove.
3. Add Noodles and Shrimp
Once it’s bubbling, add your noodles and shrimp. Cover and simmer for a few minutes—until the shrimp turn pink and the noodles are soft but still have a little chew.
4. Garnish and Serve
Spoon it all into bowls and top with chopped green onions and cilantro. That fresh green contrast is the perfect finishing touch.

Want It Spicier? Here’s How I Do It
If I’m in the mood for heat (which is often), I stir in a good squirt of sriracha or a sprinkle of chili flakes while the broth is boiling. You could also use gochujang or sambal if you’ve got those in the fridge.
Sometimes I even drizzle a chili crisp on top—it’s absolutely addictive and adds that little crunch I love.
Make It Your Own
- More Broth: If you like your ramen soupier, double the broth and adjust the seasonings accordingly. I do this when I want more of a “slurping” experience.
- More Veggies: Add bok choy, spinach, or snap peas if you have them. I love tossing in a handful of baby spinach right at the end—it wilts beautifully.
- Add an Egg: A soft-boiled egg makes this feel even more like restaurant-style ramen. I boil mine separately and slice it over the top.
- Try Other Proteins: You could swap the shrimp for tofu, leftover chicken, or even a few slices of seared pork belly if you’re feeling indulgent.
Real-Life Tip
This is the kind of soup I whip up when I’ve got 30 minutes between meetings or when everyone’s had a long day and just wants to eat something warm without a big cleanup. It’s quick, satisfying, and tastes like way more effort than it takes.
I even pack the leftovers in a thermos for lunch—it reheats beautifully and makes my workday feel a bit fancier.
FAQs (Based on My Own Kitchen Trials)
Can I use frozen shrimp?
Yes, I do this all the time. Just thaw them in the fridge the night before or run them under cold water for a quick fix.
Can I add shrimp to store-bought ramen?
Sure, but cook the shrimp separately so you don’t overdo it. That said, if you’ve got 20 minutes, you’re better off making this from scratch—it’s just as fast and way more satisfying.
Will the soup taste fishy?
Not at all. Shrimp adds a subtle sweetness. It’s nothing like that overly artificial “shrimp” flavor you get from packaged ramen.
How can I make it even more flavorful?
Use a mix of chicken and seafood broth if you want to deepen the flavor. Add a splash of fish sauce for extra umami. Or do what I sometimes do—throw in a dried shiitake or two while the broth boils.
Shrimp Ramen

Looking for a quick, comforting dish packed with flavor? This shrimp ramen soup brings everything you love about a steaming bowl of noodles—only better.
Ingredients
- 1 lb (450g) medium or large raw shrimp, peeled and deveined
- 8 oz (230g) baby portobello mushrooms, thinly sliced
- 1 large carrot, grated
- 4 cloves garlic, minced
- 1–2 tablespoons olive oil
- 4 cups (946ml) low sodium broth or stock (chicken, vegetable, or your choice)
- 1 tablespoon freshly grated ginger
- 1 teaspoon low sodium soy sauce
- 1 teaspoon sesame oil
- 2 packs (3 oz each / 85g) ramen noodles (seasoning packets discarded)
- Optional: chopped green onions and fresh cilantro for garnish
Instructions
- Start by warming olive oil in a large pot over medium heat. Toss in the mushrooms and shredded carrot, letting them cook for about 5 minutes until tender and fragrant. Stir in the garlic and sauté for another 30 seconds, just enough for the aroma to bloom.
- Pour in the broth, then mix in the freshly grated ginger, soy sauce, and sesame oil. Cover the pot and bring everything to a gentle boil.
- Once the broth is bubbling, add the ramen noodles and shrimp. Let it all cook together, covered, for about 3 minutes or until the noodles are tender and the shrimp are cooked through and pink.
- Ladle into bowls and top with green onions and cilantro if you like a pop of freshness. Serve hot and enjoy every steamy spoonful.
Notes
- For a spicier version: Add sriracha, red pepper flakes, or even a few slices of jalapeño while cooking.
- Craving more broth? Double the stock and adjust the seasoning with extra ginger, soy sauce, and sesame oil.
- Serving suggestions: This soup pairs beautifully with a simple green salad, fresh fruit, crusty bread, or a soft-boiled egg for extra richness.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 616Total Fat 46gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 38gCholesterol 11mgSodium 503mgCarbohydrates 37gFiber 4gSugar 8gProtein 15g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This shrimp ramen soup is comfort food that feels fresh and light but still deeply satisfying. It’s the kind of thing I make again and again, especially when I want to cozy up on the couch with something warm and slurpable.
Give it a go, make it your own, and I promise—it’ll earn a spot in your regular rotation.
Try other Shrimp recipes: