Shrimp and Ginger Ramen (30 Minutes)

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Ramen is a beloved and comforting dish that originated in Japan but has gained popularity worldwide. The combination of tender noodles, umami-rich broth, and fresh ingredients makes this ramen a delightful and satisfying meal. Best of all, it can be prepared in under 30 minutes, making it a quick and convenient option for busy weeknights or whenever you crave a comforting bowl of goodness.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 ounces ramen noodles
  • 1 tablespoon vegetable oil
  • 1 pound shrimp, peeled and deveined
  • 4 baby bok choy, halved lengthwise
  • 8 ounces mushrooms, sliced
  • 1 red pepper, thinly sliced
  • 1 tablespoon fresh ginger, grated
  • 4 cups chicken or vegetable broth
  • 2 tablespoons soy sauce
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Fresh cilantro and sesame seeds, for garnish

Instructions

  1. Cook the ramen noodles according to the package instructions. Drain and set aside.
  2. In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the pot and set aside.
  3. In the same pot, add the baby bok choy, mushrooms, red pepper, and grated ginger. Cook for 4-5 minutes until the vegetables are slightly tender and the ginger is fragrant.
  4. Pour in the chicken or vegetable broth and bring it to a simmer. Stir in the soy sauce and lime juice. Let the broth simmer for another 5 minutes to allow the flavors to meld together.
  5. Divide the cooked ramen noodles among serving bowls. Ladle the hot broth and vegetables over the noodles. Top each bowl with the cooked shrimp. Garnish with fresh cilantro and sesame seeds and serve hot.

Notes

If you prefer some heat, add a dash of sriracha or chili paste to the broth for a spicy kick. Feel free to also experiment with other toppings such as bean sprouts or even a soft-boiled egg for extra flavor and texture. Ramen is best served piping hot so gather your crew and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 345
  • Sugar: 4g
  • Sodium: 980mg
  • Fat: 7g
  • Carbohydrates: 47g
  • Fiber: 4g
  • Protein: 26g
  • Cholesterol: 170mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Asian Garlic Broccoli

Start by grabbing a bunch of fresh broccoli. Break it down into bite-sized florets. Now, in a small bowl, whisk together about 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce (or hoisin if vegetarian), a tablespoon of honey or brown sugar, and, of course, minced garlic (2-3 cloves or more if you're a garlic lover). In a skillet or wok, heat a touch of oil over medium heat. Toss in the broccoli and stir-fry for a few minutes till it gets vibrant and somewhat tender. Pour in the sauce and let it all mingle until the broccoli is coated and the sauce gets a bit sticky. Finish with a sprinkle of sesame seeds or a dash of chili flakes for some kick if desired.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

For Tomorrow's Dinner

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Mini Ham and Leek Pot Pies (35-40 Minutes)

Chicken Alfredo Spaghetti Bake (30-35 Minutes)

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