Spicy Shrimp Ramen Noodles
Spicy Shrimp Ramen Noodles – An easy recipe for bold and delicious shrimp ramen with bacon, mushrooms, and soft boiled eggs. Add your favorite toppings to create the spicy noodle bowl of your dreams!
Why We Love This Spicy Shrimp Ramen Noodles Recipe
There’s nothing quite as comforting as a warm bowl of savory ramen. Each sip of flavorful hot broth with tender noodles is like a hug for your tastebuds. I love to prepare ramen noodle soups for an easy dinner that still has that delightful homemade taste.
We have an excellent Slow Cooker Chicken Ramen recipe and a Spicy Vegan Ramen that I make often. But, if I had to choose just one, my favorite is this Spicy Shrimp Ramen. It offers such bold and intricate flavors from the perfect combination of bacon, shrimp, miso, ginger, and mushrooms. Plus those luxurious 7-minute soft boiled eggs. Mmmmm…
Add a combination of your favorite cooked and cold extra toppings to create a unique and satisfying ramen dish!
This homemade ramen recipe is made using one pot and is ready in under an hour. It’s perfect for a nearly effortless yet incredibly comforting dinner any night of the week!
Ingredients You Need
- Thick-cut bacon – halved, or vegetable oil
- Sweet onion – cut into wedges
- Ginger – sliced
- Garlic cloves – crushed
- Vegetable broth – or a combo of half veggie broth and seafood stock
- Dried shiitake mushrooms
- Miso paste – white or yellow
- Raw shrimp – cleaned
- Ramen noodles
- Soft boiled eggs – optional
Plus some crushed red chili flakes added as garnishing for a kick of heat. Keep reading for our suggestions of all kinds of extra Spicy Ramen noodles toppings you can add!
How to Make the Best Spicy Ramen with Shrimp Recipe
- First, set a large saucepot over medium heat and fry bacon for a few minutes to release the pork fat. Stir in the onion, ginger, and garlic. Sauté and stir for 5-6 minutes.
- Pour in the broth and stir in the dried mushrooms and miso paste. Then cover, reduce the heat and simmer for 30 minutes.
- Use a skimmer or slotted spoon to scoop out all of the vegetables. Separate out the mushrooms and bacon to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
Get the Complete (Printable!) Spicy Shrimp Ramen Recipe + VIDEO Below. Enoy!
- Add the mushrooms, bacon, raw shrimp and dry ramen noodles to the pot. Gently simmer for 3-5 minutes to soften the noodles and cook the shrimp.
- Scoop into bowls and load up with your favorite ramen toppings.
How to Make Perfect Ramen Eggs
Personally, no ramen is complete without a perfectly soft boiled egg nestled into the soup.
Here’s our foolproof secret method for how to make the best 7 Minute Ramen Eggs!
- As the vegetable broth with aromatics is simmering, set the second pot of water on the stovetop. Bring to a boil.
- Gently lower 4 large eggs into the water. Boil for exactly 7 minutes.
- Then scoop out and place in a bowl of ice water to cool.
- Peel (check out the easy way to peel eggs), halve the eggs, and add to the finished ramen bowls.
If you want to make authentic marinated ramen eggs, we’ve also got a recipe for Ajitsuke Tamago!
Suggestions for Shrimp Ramen Toppings
Feel free to add all kinds of goodies to your ramen! Here are just a few of our favorite extra toppings:
- Seared tofu – Use extra-firm tofu. First, use paper towels to press out as much moisture as possible. Slice into thin pieces. Add a bit of oil to a hot skillet over medium heat, and quickly sear the tofu for one or two minutes on each side.
- Seared bok choy – If you can, you should use baby bok choy. Halve the bok choy and place cut-side down on a hot skillet to sear.
- Fresh veggies РBalance the spicy and deep umami flavors by adding your favorite cold vegetables to the ramen bowls. A few ideas for toppings include sweet corn kernels (steamed and cooled), sliced scallions, sliced jalape̱os (seeded for less heat), shaved carrots.
- Sriracha – Drizzle in a generous amount of this fiery sauce for a super kick of spiciness.
- Etc – Fun add-ins like pickled vegetables and crunchy fried onions are just a few ways to add some great texture and flavor to your Shrimp Ramen.
Frequently Asked Questions
Simply leave out the crushed red pepper chili flakes and reduce the amount of ginger used to make the broth. As-is the recipe calls for a 4-inch piece of ginger… Cut the amount in half for nice flavor without so much punch.
If possible you want to store the Shrimp Ramen Noodle soup separately from the toppings. Transfer the cooled ramen to an airtight container and keep it in the refrigerator for up to 3 days.
Store any cooked extras, like tofu, bok choy, and/or eggs, together in another sealed container. And keep the fresh prepped goodies such as corn and sliced veggies in another dish with a lid in the fridge.
Yes and no. The broth with shrimp and veggies – minus the noodles – freezes very well! Cool the soup completely before transferring to an airtight container, then wrap the whole thing in a layer of aluminum foil for extra protection. Freeze for up to 3 months and thaw in the fridge.
While cooked ramen noodles can technically be frozen, I don’t recommend doing so. If you try freezing them with the broth, the noodles soak up all of that moisture and become mushy when thawed and reheated. You can freeze them separately, but the taste and texture will not be the same. So I always prefer to just quickly cook up a fresh batch of ramen noodles to add to the reheated spicy broth.
Looking for More Satisfying Soup Recipes? Be Sure to Also Try:
- Japanese Miso Soup Recipe
- Seafood Cioppino
- Spicy Thai Chicken Soup
- Homemade Egg Drop Soup
- Tom Yum Soup (Hot and Sour Soup)
Get the Complete (Printable!) Spicy Shrimp Ramen Noodles Recipe + VIDEO Below. Enjoy!
Spicy Shrimp Ramen Noodles
Video
Ingredients
- 4 strips thick-cut bacon halved
- 1 large sweet onion cut into wedges
- 4 inch piece ginger sliced
- 6-8 cloves garlic crushed
- 8 cups vegetable broth or 4 c veg broth + 4 c seafood stock
- 1 ounce dried shiitake mushrooms
- 2 tablespoons white miso paste or yellow
- 1 pound raw cleaned shrimp
- 6 ounces ramen noodles read ingredients to make sure they are vegan
- crushed red pepper flakes to taste
- Optional Toppings: ramen eggs seared tofu, seared bok choy, sweet corn, scallions, jalapenos, shaved carrots, pickled vegetables, fried onions
Instructions
- Set a large 6-8 quart saucepot over medium heat. Add the bacon and fry for 3-4 minutes to release the pork fat. Then add in the onion, ginger, and garlic. Sauté, stirring regularly, for 5-6 minutes.
- Pour in the vegetable broth. (Or vegetable and seafood stock.) Then stir in the dried mushrooms and miso paste. Cover and simmer for 30 minutes. Reduce the heat to medium-low if needed.
- Use a skimmer to scoop out all the vegetables. Separate out the mushrooms and bacon to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
- Add the mushrooms and bacon back to the pot, then stir in the raw shrimp and ramen noodles. Simmer for 3-5 minutes to soften the noodles and cook the shrimp.
- Then scoop the ramen into bowls and top with your favorite ramen toppings.
What can I use in place of bacon? I don’t eat pork.
Hi Kaz,
I would add in a couple of tablespoons of butter to make up for the lack of richness. :)
We loved this ramen, it is so tasty and spicy, just how we love it!
This recipe tastes so amazing, hearty and great on these chilly spring nights!
Now, this is what I call ramen! It’s loaded with so many delicious ingredients! Love the little kick!
We love ramen, but of course this recipe takes it up to a whole new level!! Hearty & loaded with flavor, it’s so much better!