Ingredients:
- 1-2 tablespoons olive oil
- 8 ounces (230g) sliced mushrooms (baby portobello recommended)
- 1 large carrot, grated
- 4 cloves garlic, minced
- 4 cups (946ml) low sodium broth/stock (chicken or vegetable)
- 1 tablespoon freshly grated ginger
- 1 teaspoon low sodium soy sauce
- 1 teaspoon sesame oil
- 2 (3 ounce) (85g) packages ramen noodles (discard seasoning packet)
- 1 pound (450g) medium/large raw shrimp (thawed, cleaned, and peeled)
- Chopped green onions and cilantro for garnish (optional)
Preparation:
This quick and easy shrimp ramen soup is a healthy, flavorful meal perfect for busy weeknights. Ready in just 20 minutes, it combines the umami richness of mushrooms, the sweetness of carrots, and the freshness of shrimp in a savory broth. Follow these simple steps to create a comforting bowl of ramen that’s both satisfying and nutritious.
- In a large pot, heat 1-2 tablespoons of olive oil over medium heat. Add 8 ounces of sliced mushrooms and 1 grated carrot, sautéing for 5 minutes until they begin to soften.
- Stir in 4 minced garlic cloves and cook for an additional 30 seconds, releasing their aromatic flavors.
- Pour in 4 cups of low sodium broth, 1 tablespoon grated ginger, 1 teaspoon soy sauce, and 1 teaspoon sesame oil. Cover the pot and bring the mixture to a boil.
- Once boiling, add 2 packages of ramen noodles (discard the seasoning packet) and 1 pound of raw shrimp. Cover again and boil for 3 minutes, or until the shrimp are pink and cooked through and the noodles are tender.
- Serve immediately, garnished with chopped green onions and cilantro for a fresh, vibrant finish. Enjoy this healthy shrimp ramen as a comforting and quick dinner option!
This recipe is perfect for those seeking a quick ramen recipe, healthy shrimp dishes, or a flavorful soup that’s both easy and delicious.
