Shrimp Soup With Ramen Noodles Recipes

GARLICKY SHRIMP RAMEN

Steps:

• Cook ramen noodles according to package instructions. Drain and set aside.
• In a large skillet over medium-high heat, heat vegetable oil. Season shrimp with salt and pepper and cook until pink and opaque, about 2 minutes per side.
• Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, about 1 minute. Add soy sauce, brown sugar, vegetable broth, lime juice and Sriracha. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, about 5 minutes.
• Add broccoli and bell peppers and cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
• Return shrimp to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Serve with Sriracha.

ASIAN RAMEN SHRIMP SOUP

Steps:

• In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.

SHRIMP RAMEN

Steps:

• COOK THE AROMATICS: Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Remove all but 3 tablespoons of the bacon fat from the pan. Stir in the garlic and cook until golden, about 3 minutes. Stir in the shiitakes and cook until well browned, about 6 minutes more.
• MAKE THE BROTH: Stir in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Stir in the ramen noodles and boil until tender, about 2 minutes.
• ADD THE SHRIMP AND SERVE: Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.

EASY RAMEN NOODLE SOUP RECIPE

Steps:

• In a large pot, boil water and cook ramen noodles as instructed on the packaging.
• While the noodles cook, in a sauce pan, saute your onions, peas, and garlic in 1 tablespoon coconut oil.
• Once the onions seem translucent and the veggies are cooked and softening, add your broth, tamari, and vinegar and heat over medium/high heat until simmering.
• Turn heat down and add your spices cooking for a few minutes to really get those flavors combined.
• Once done, ladle the broth mixture over the noodles in individual bowls. Keep whatever you don't eat separate so that the noodles don't become soggy and gross.
• Add your choice of yummy toppings and enjoy!

SHRIMP AND CHICKEN MISO RAMEN

Steps:

• Soak wakame in a bowl of cold water; set aside.
• Heat oil in a skillet over medium heat; cook and stir chicken and shrimp until chicken is no longer pink in the center and shrimp is bright pink, 5 to 10 minutes.
• Bring 1 pint cold water to a boil and stir in dashi powder; reduce heat to medium and add vermicelli. Mix miso paste and about 2 tablespoons hot dashi broth together in a bowl; pour back into broth and stir until miso is incorporated. Keep liquid at a simmer until noodles are tender, about 2 minutes. Add 1 cup hot water to broth if taste is too strong.
• Drain wakame. Add wakame, chicken-shrimp mixture, seafood sticks, red chile pepper, soy sauce, and sesame seeds to broth and mix well. Transfer mixture to serving bowls and top with spring onions.

SHRIMP SOUP WITH RAMEN NOODLES

Steps:

• Thaw shrimp, if frozen, then peel and devein shrimp. In a medium bowl combine lemon juice, chili powder, cumin and pepper. Add shrimp and toss to coat. Let shrimp stand for 20 minutes, stirring occassionaly.
• Meanwhile, bring water to boil in a large saucepan. Break noodles into bite-sized pieces. Stir 1 seasoning packet and the broken noodles in the water. Discard remaining seasoning packet. Return to boiling and cook for 1 minute.
• Add the shrimp and cook 1 to 2 minutes longer, or until shrimp turns pink. Stir in salsa, beans and corn and heat through.
• To serve, top each serving with cilantro if desired.