Shrimp Ramen
A vibrant and flavorful dish that combines succulent shrimp, savory broth, and soft noodles for a comforting meal.
Equipment
- Large Pot
- Cutting Board
- Knife
- Ladle
Ingredients
- 16 oz Raw Large Shrimp peeled, tail removed, and deveined
- 1 tsp Olive Oil
- 2 tsp Grated Fresh Ginger
- 4 cloves Garlic minced
- 7 cups Chicken Stock
- 5 oz Crimini or Shiitake Mushrooms thinly sliced
- 2 packages Instant Ramen Noodles discard flavor packets
- 3 green onions thinly sliced for garnish
Instructions
- Rinse the raw shrimp under cool water and pat dry with paper towels.
- Heat olive oil in a large pot over medium-high heat. Add ginger and garlic, sauté for 30 seconds until fragrant.
- Add shrimp and sauté for 1-2 minutes until they turn light pink. Remove shrimp and set aside.
- In the same pot, add chicken stock and mushrooms. Bring to a boil, then reduce heat and simmer for 5-6 minutes.
- Add ramen noodles and cook according to package instructions, about 3 minutes.
- Return shrimp to the pot, stir gently, and taste the broth. Adjust seasoning with soy sauce and hot sauce as desired.
- Divide ramen into bowls and top with sliced green onions.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.