An easy 20-minute Shrimp Ramen Noodle Soup spiked with sriracha hot sauce – one of our favorite weeknight meals!
yield 6 bowls
Ingredients
3 tablespoons sesame oil, divided
1/2 pound large shrimp, peeled and devined
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons sriracha hot sauce
1 small yellow onion, diced
1 small red bell pepper, diced
1 tablespoon ginger, grated
6 cloves garlic, minced
4 cups chicken stock
2 cups water
2 tablespoons tomato paste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1 1/2 tablespoons soy sauce
1 teaspoon rice vinegar
3 packages ramen noodles
1 cup baby spinach, roughly chopped
2 tablespoons fresh lemon juice
Instructions
- Heat 1 tablespoon of sesame oil in a large soup pot or dutch oven over medium-high heat. Once the oil is sizzling, add shrimp in a single layer; sprinkle the shrimp with dried basil, salt, and black pepper. Cook shrimp for about one minute on each side, or until firm and pink. Use a slotted spoon to transfer the cooked shrimp to a cutting board.
- In the same soup pan add the remaining sesame oil. Bring oil to a low sizzle over medium heat.
- Visit 20-Minute Sriracha Shrimp Ramen @ bakerbynature.com for full instructions.