20-Minute Sriracha Shrimp Ramen #weeknightmeal #dinner

This 20-Minute Sriracha Shrimp Ramen is so natural and scrumptious! A tasty ramen noodle soup formula the entire family will adore!

Perhaps the best thing about this ramen formula is it's FAST. Prepared in only 20 minutes; 25 in case you're truly taking as much time as is needed. I like brisk supper plans, particularly in the Winter when the days appear to fly by so quick. So this one is for every one of my companions who need to get in and out of the kitchen in a jiffy… yet at the same time make an essential feast. Yippee for ramen!

You may review me sharing a ramen formula in the no so distant past, ya? It was this 20-minute zesty sriracha ramen noodle soup. I know… It sounds truly like this formula, isn't that so? Yet, I guarantee, the distinctions are there! First off, this formula is sans poached egg. A blessing to the entirety of my perusers who don't extravagant a yolky egg in their soup (my significant other included).

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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

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 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.

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