Shrimp Ramen Noodle Soup

Instant ramen becomes a thing of the past with this quick and nutritious homemade take on the convenience staple.

There's nothing quite like a bowl of warm soup on a chilly January day, and we have a recipe to elevate your soup game... a delicious Shrimp Ramen Noodle Soup.


  • 2 Tbsp olive oil, divided
  • 1.5 lbs. 41/60 count shrimp, peeled and deveined
  • ½ cup onions, chopped
  • ¾ cup carrots, chopped
  • ¾ cup red bell peppers, chopped
  • 2 cups Bok choy, cut into 1-inch pieces
  • 2 tsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 6 cups low-sodium vegetable broth
  • 1 Tbsp sriracha
  • 3 Tbsp tamari
  • 2 Tbsp brown sugar
  • 2 Tbsp lime juice
  • 3 (3 oz) packages ramen, seasoning packets discarded
  • 4 large Dakota Layers soft-boiled eggs
  • to serve fresh cilantro


  1. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook 1-2 minutes on each side, until firm and pink. Set aside.
  2. In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add onions, carrots, peppers and bok choy. Cook 3-4 minutes, then add ginger and garlic.
  3. Add broth, sriracha, tamari, brown sugar and lime juice. Stir to combined and bring to a boil. Reduce heat and allow to simmer 8 minutes.
  4. Add the ramen noodles and shrimp. Cook for 2-3 minutes, until noodles are tender.
  5. Divide among 4 bowls. Top each with eggs and fresh cilantro. Serve.

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