06.03.2015

Shrimp Ramen Soup

shrimp ramen soup, itsy bitsy indulgences

Behind Mexican food, which I could eat on a daily basis, I love a good Asian inspired soup. Some of my favorites? Wonton soup, egg drop soup, pho. I’m not sure what it is about the soups, maybe it’s the salty nature of the broth, combined with the heartiness of the ingredients… but I could consume them like I could fish tacos with a hefty side of guacamole. A few weeks back I experimented with rice noodles and shrimp to make my own version of pho. The results were delicious, but the noodles fell apart, and I was going for the pasta like twirl-your-fork-to-put-them-in-your-mouth noodles. So, I decided to have a go at it again, this time using gluten free ramen noodles (a slightly heavier noodle). The result? Deliciousness in every bite :).

Aside from the taste, what I love most about this soup is that it can be made in one pot and takes about 10 minutes from start to finish. I’ve already made it as a a quick lunch, as well as dinner for one! It’s easy to multiple as well (I’ve done that too). Simply double all the ingredients and you have a quick, healthy, easy, and savory mid-week dinner. The ingredients are all natural… and tossing in a little spinach always makes something über healthy… right??! I hope you enjoy as much as I have been!

Ingredients:

7 pieces of medium shrimp (uncooked)
1 Rice Ramen Cake (I used Lotus Foods- it’s gluten free)
1/4 cup frozen peas
1 cup spinach
2 cups of vegetable broth (or chicken)
1 cup of water
1/2 small onion diced
1 tablespoon soy sauce (I used gluten free)
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon minced ginger

Directions:

In a medium saucepan, heat the olive oil over medium heat. Add onions, garlic, and ginger. Sauté until onions are golden.

Add liquid to the pot and bring to a boil.

Once water is boiling, add the ramen cake and shrimp. Once the ramen cake is starting to pull apart (poke at it with a fork) add the peas and spinach. Continue to cook until the ramen cake is completely separated and the shrimp is fully cooked.

Use a latel spoon to dish out the ingredients into a separate bowl. Next, add as much broth as you prefer to the bowl. Then devour 🙂

If you’re looking for an approximate calorie count I’d say it is around 375 a bowl.

shrimp ramen soup, itsy bitsy indulgences

shrimp ramen soup, itsy bitsy indulgences

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Comments

  1. This looks delicious, can’t wait to try it — thanks for sharing!

    • Shannon&Allison says:

      Please let me know if you try it!!

      • I made this a few nights ago (I shared a photo on my instagram @marciaelise)and — omg, so yummy — I have to tell you even my husband raved about it! Thanks again for sharing, I’ll be adding this to my list of go-to favorites 🙂

        While i’m thinking about it I wanted to ask — do you have any must see/eat places in San Diego/Santa Barbara? We are headed West this fall to visit family in Del Mar (I’m fairly certain we’ll do the horse track b/c they have a horse there) and you guys always have the best ideas!

        Happy Friday!

        • Shannon&Allison says:

          Hi Marica,

          I am so glad that you enjoyed the soup! Thank you so much for letting me know! I can’t tell you how happy that makes me! And yes, I have lots of ideas for you in the San Diego/Santa Barbara areas. Those are quite possibly my two favorite spots along the CA coast. Please send me an e-mail and I can send one back to you!). Have a wonderful day!

  2. This looks amazing! I love Ramen and appreciate a healthier version, will definitely be making this one!

    • Shannon&Allison says:

      Let me know if you try! I always get nervous about how “healthier” versions will taste, but I think this one is still pretty yummy!

  3. Just tried this last night-Yum, will be making this often. So quick and easy and looked like it came from a restaurant. I just added a little seasame oil to it. Thx for the recipe 🙂

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