Spicy Shrimp Ramen Noodles – An easy recipe for bold and delicious shrimp ramen with bacon, mushrooms, and soft boiled eggs. Add your favorite toppings to create the spicy noodle bowl of your dreams!

spicy shrimp ramen noodles with soft boiled eggs

Spicy Shrimp Ramen Noodles

There’s nothing quite as comforting as a warm bowl of savory ramen. Each sip of flavorful hot broth, with tender noodles, is like a hug for your tastebuds. I love to prepare ramen noodle soups for an easy dinner that still has that delightful homemade taste.

We have an excellent Slow Cooker Chicken Ramen recipe and a (new!) Spicy Vegan Ramen that I make often. But, if I had to choose just one, my favorite is this Spicy Shrimp Ramen. It offers such bold and intricate flavors from the perfect combination of bacon, shrimp, miso, and mushrooms. Plus those luxurious 7-minute soft boiled eggs. Mmmmm…

Add a combination of your favorite cooked and cold extra toppings to create a unique and satisfying ramen dish!

ramen with shrimp, soft boiled eggs, extra toppings

Ingredients for Homemade Shrimp Ramen

There are less than a dozen ingredients in our easy and wonderfully satisfying ramen recipe. You need:

  • Thick-cut bacon – halved
  • Sweet onion – cut into wedges
  • Ginger – sliced
  • Garlic cloves – crushed
  • Vegetable broth – or a combo of half veggie broth and seafood stock
  • Dried shiitake mushrooms
  • Miso paste – white or yellow
  • Raw shrimp – cleaned
  • Ramen noodles
  • Soft boiled eggs – optional

Plus some crushed red chili flakes added as garnishing for a kick of heat. Keep reading for our suggestions of all kinds of extra Spicy Ramen noodles toppings you can add!

onions and garlic in a large stockpot

How to Make the Best Spicy Ramen with Shrimp Recipe

This homemade ramen recipe is made using one pot and is ready in under an hour. It’s perfect for a nearly effortless yet incredibly comforting dinner any night of the week!

To make the Shrimp Ramen noodle soup, first set a large 6-8 quart saucepot over medium heat on the stove. Add the bacon and fry for a few minutes to release the pork fat. Then add in the onion, ginger, and garlic. Sauté, stirring regularly, for 5-6 minutes.

Pour in the vegetable broth. (Or vegetable and seafood stock.) Stir in the dried mushrooms and miso paste.

adding vegetable broth

Cover and simmer the soup for 30 minutes. Reduce the heat to medium-low if needed.

Use a skimmer to scoop out all of the vegetables. Separate out the mushrooms and bacon to place back in the soup pot, but discard the onions, ginger, and garlic cloves.

Add the mushrooms and bacon back to the pot.

vegetable broth with dried mushrooms and onions

Then stir in the raw shrimp and dry ramen noodles. Gently simmer for 3-5 minutes to soften the noodles and cook the shrimp.

When ready to serve, scoop the ramen into bowls and add your favorite ramen toppings. 

Get the Complete (Printable) Spicy Shrimp Ramen Recipe + VIDEO Below. Enjoy!

shrimp and ramen noodles with mushrooms and bacon in a stockpot

Perfect Ramen Eggs

Personally, no ramen is complete without a perfectly soft boiled egg nestled into the soup.

Here’s our foolproof secret method for how to make the best 7 Minute Ramen Eggs!

  1. As the vegetable broth with aromatics is simmering, set the second pot of water on the stovetop. Bring to a boil.
  2. Gently lower 4 large eggs into the water. Boil for exactly 7 minutes.
  3. Then scoop out and place in a bowl of ice water to cool.
  4. Peel (check out the easy way to peel eggs), halve the eggs, and add to the finished ramen bowls.

If you want to make authentic marinated ramen eggs, we’ve also got a recipe for Ajitsuke Tamago!

soft eggs, seared tofu, shrimp ramen soup recipe

Additional Suggestions for Shrimp Ramen Toppings

Feel free to add all kinds of goodies to your ramen! Here are just a few of our favorite extra toppings:

  • Seared tofu – Use extra-firm tofu. First, use paper towels to press out as much moisture as possible. Slice into thin pieces. Add a bit of oil to a hot skillet over medium heat, and quickly sear the tofu for one or two minutes on each side.
  • Seared bok choy – If you can, you should use baby bok choy. Halve the bok choy and place cut-side down on a hot skillet to sear.
  • Fresh veggies – Balance the spicy and deep umami flavors by adding your favorite cold vegetables to the ramen bowls. A few ideas for toppings include sweet corn kernels (steamed and cooled), sliced scallions, sliced jalapenos (seeded for less heat), shaved carrots.
  • Etc – Fun add-ins like pickled vegetables and crunchy fried onions are just a few ways to add some great texture and flavor to your Shrimp Ramen.
easy ramen recipe with shrimp, tofu, eggs, mushrooms, and bacon

How to Store Homemade Spicy Shrimp Ramen

If possible you want to store the Shrimp Ramen Noodle soup separately from the toppings. Transfer the cooled ramen to an airtight container and keep it in the refrigerator for up to 3 days.

Store any cooked extras, like tofu, bok choy, and/or eggs, together in another sealed container. And keep the fresh prepped goodies such as corn and sliced veggies in another dish with a lid in the fridge.

two bowls of spicy ramen noodles with shrimp

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Spicy Shrimp Ramen Noodles

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
An easy recipe for bold, delicious and spicy shrimp ramen noodles soup with bacon and mushrooms. And don't forget the soft boiled eggs!
Servings: 4 servings

Ingredients

  • 4 strips thick-cut bacon halved
  • 1 large sweet onion cut into wedges
  • 4 inch piece ginger sliced
  • 6-8 cloves garlic crushed
  • 8 cups vegetable broth or 4 c veg broth + 4 c seafood stock
  • 1 ounce dried shiitake mushrooms
  • 2 tablespoons white miso paste or yellow
  • 1 pound raw cleaned shrimp
  • 6 ounces ramen noodles read ingredients to make sure they are vegan
  • Optional Toppings: ramen eggs seared tofu, seared bok choy, sweet corn, scallions, jalapenos, shaved carrots, pickled vegetables, fried onions

Instructions

  • Set a large 6-8 quart saucepot over medium heat. Add the bacon and fry for 3-4 minutes to release the pork fat. Then add in the onion, ginger, and garlic. Sauté, stirring regularly, for 5-6 minutes.
  • Pour in the vegetable broth. (Or vegetable and seafood stock.) Then stir in the dried mushrooms and miso paste. Cover and simmer for 30 minutes. Reduce the heat to medium-low if needed.
  • Use a skimmer to scoop out all the vegetables. Separate out the mushrooms and bacon to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
  • Add the mushrooms and bacon back to the pot, then stir in the raw shrimp and ramen noodles. Simmer for 3-5 minutes to soften the noodles and cook the shrimp.
  • Then scoop the ramen into bowls and top with your favorite ramen toppings.

Video

Notes

Store the Shrimp Ramen Noodle soup separate from the toppings. Transfer the cooled ramen to an airtight container and keep it in the refrigerator for up to 3 days. Store any cooked extras, like tofu, bok choy, and/or eggs, together in another sealed container. Keep the fresh prepped goodies such as corn and sliced veggies in another dish with a lid in the fridge.

Nutrition

Serving: 1bowl, Calories: 491kcal, Carbohydrates: 50g, Protein: 33g, Fat: 18g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 300mg, Sodium: 4099mg, Potassium: 483mg, Fiber: 3g, Sugar: 10g, Vitamin A: 1023IU, Vitamin C: 11mg, Calcium: 209mg, Iron: 5mg
Course: Main, Main Course, Soup
Cuisine: Japanese
Author: Sommer Collier
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