A package of store-bought noodles will speed up assembly of this colorful shrimp ramen that's flavored with carrots and small shrimp. My mother passed the recipe on to me. It’s delicious and so quick to make on busy nights. —Donna Hellinger, Lorain, Ohio
Shrimp Ramen
Shrimp Ramen Tips
What else can you add to shrimp ramen?
Sliced white, baby portobello or shiitake mushrooms are a great way to upgrade your ramen. Also consider frozen stir-fry veggies or edamame, chopped Swiss chard, sliced pea pods or any other produce-drawer finds. Add fresh ginger or garlic for a flavor boost. And to make a heartier dish, whisk in a beaten egg toward the end of cooking time, just as you would when making Egg Drop Soup.What toppings can you put on shrimp ramen?
Halved or sliced soft-cooked egg is a pretty garnish. Freshly chopped cilantro, shredded carrot or julienned snap pea pods make great garnishes, too. Discover more secrets to great homemade soup.How should you store leftover shrimp ramen?
Cool soup completely, then cover and refrigerate for up to 2 days. When reheating, add a little broth if needed because the ramen noodles soak up liquid as they sit in the fridge.—Christine Rukavena, Taste of Home Senior Book Editor
Shrimp Ramen
Prep Time
5 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 3-1/2 cups water
- 1 package (3 ounces) soy sauce ramen noodles
- 1 cup cooked small shrimp, peeled and deveined
- 1/2 cup chopped green onions
- 1 medium carrot, julienned
- 2 tablespoons soy sauce
Directions
- 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.
Nutrition Facts
1 cup: 148 calories, 4g fat (2g saturated fat), 83mg cholesterol, 857mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 12g protein. Diabetic Exchanges: 1 starch, 1 lean meat.
