RAMEN RECIPE SOUP RECIPES

Name: Asian Ramen Shrimp Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings.
Ingredients: 3-1/2 cups water; 1 package (3 ounces) Soy Sauce ramen noodles; 1 cup cooked small shrimp, peeled and deveined; 1/2 cup chopped green onions; 1 medium carrot, julienned; 2 tablespoons soy sauce

ASIAN RAMEN SHRIMP SOUP RECIPE: HOW TO MAKE IT

Asian Ramen Shrimp Soup Recipe: How to Make It image

This ramen noodle recipe makes a quick dinner with shrimp and carrots. This is delicious and so quick to fix. —Donna Hellinger, Lorain, Ohio

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

3-1/2 cups water
1 package (3 ounces) Soy Sauce ramen noodles
1 cup cooked small shrimp, peeled and deveined
1/2 cup chopped green onions
1 medium carrot, julienned
2 tablespoons soy sauce

Steps:

In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.

Nutrition Facts : Calories 148 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 857mg sodium, CarbohydrateContent 17g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 12g protein. Diabetic Exchanges 1 starch

VEGETARIAN RAMEN RECIPE

Vegetarian Ramen Recipe image

Adding tahini to this veg-packed broth gives creaminess to the soup as well as a deep savouriness. Serve with firm tofu for a nourishing dinner for two

Provided by Adam Bush

Categories Dinner

Total Time 30 minutes

Yield Serves 2

Number Of Ingredients 17

Ingredients

1 tbsp toasted sesame oil, plus a little extra
2 cloves garlic, crushed
a thumb-sized piece ginger, finely grated
5g (optional) dried shiitake mushrooms
1 litre vegetable stock
1 tbsp soy sauce
1 tsp caster sugar
1 pak choi, quartered lengthways
100g sugar snap peas
300g cooked egg noodles
3 tbsp Belazu tahini
2 tbsp miso paste
½ a 280g block firm tofu, patted dry and cut into quarters
195g tin sweetcorn
2 carrots, cut into long thin strips
a small bunch coriander
2 tbsp chiu chow chilli oil (optional)

Steps:

Heat the sesame oil in a large pan over a low heat, add the garlic and ginger, and cook for 2 minutes before adding the shiitake mushrooms, if using, and pouring in the stock, soy sauce and sugar.
Turn up the heat to medium and bring to a simmer. Add the pak choi, sugar snap peas and noodles, and simmer for 2 minutes until cooked through.
Stir the Belazu Tahini and miso into the broth, season and keep warm.
Drizzle a little more sesame oil in a small non-stick pan and fry the tofu quarters on each side until really crisp.
Divide the noodles, pak choi, sugar snap peas and broth between deep bowls, and top with little piles of sweetcorn, carrot, tofu and coriander. Spoon over chilli oil to serve, if you like.

Nutrition Facts : Calories 710 calories, FatContent 32 grams fat, SaturatedFatContent 4.7 grams saturated fat, CarbohydrateContent 67.7 grams carbohydrates, SugarContent 21.4 grams sugar, FiberContent 16 grams fiber, ProteinContent 29.8 grams protein, SodiumContent 3.8 milligram of sodium

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