Slurping Allowed When Eating Sriracha Shrimp Ramen

The secret to any ramen is the broth. If you have ever purchased a cup of ramen and lost the flavor packet you suddenly are filled with sadness because you know your ramen is now going to taste horrible. That little packet is precious to you.

Then there are Cup a Noodles that have the flavor dusted on the noodles so all you need to do is add water and tada, instance brothy ramen.

If you are a ramen fan such as myself, you will love this recipe. The broth is exploding with flavor and best of all this recipe comes together in about 20 minutes so you will be slurping your way through a bowl of this sriracha shrimp ramen in no time.

Ingredients 

• 3 tablespoons sesame oil, divided
• 1/2 pound large shrimp, peeled and deveined
• 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

1. 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.
2. In the same soup pan add the remaining sesame oil. Bring oil to a low sizzle over medium heat.
3. Add in the sriracha sauce, yellow onion, and red bell pepper; sauté for 4 minutes, stirring occasionally, or until the onion and pepper have softened. Add in the ginger and garlic and cook for about 1 minute or until fragrant.
4. Add the chicken stock and water to the soup pot, stir well to combine. Turn the heat up to high and allow the soup to come to a rapid boil, this should take only a minute or so. Add in tomato paste, garlic powder, onion powder, celery salt, soy sauce, and rice vinegar; stir well to combine. Reduce heat to medium and simmer the broth for 8 minutes.
5. While the soup is simmering, chop the cooked shrimp into bite-sized pieces; set aside. Roughly chop the baby spinach; set aside.
6. Add the dry ramen noodles to the broth and cook for 2 minutes, stirring as needed. Stir in chopped shrimp, spinach, and lemon juice, mixing well to combine before removing the pan from heat. Taste the broth and adjust spices as needed. Ladle the soup into bowls and serve at once.

Recipe source: Baker By Nature

Photo source: Bushyeyes