Shrimp Ramen

Shrimp joins bacon and mushrooms in a chicken broth for this simple ramen.
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  • Total: 25 min
  • Active: 15 min
  • Yield: 4
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8 ounces bacon, chopped

5 garlic cloves, thinly sliced

2 cups sliced stemmed shiitake mushrooms (about 6 ounces)

7 cups low-sodium chicken broth

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

Two 3-ounce packages ramen noodles (flavor packets discarded)

12 ounces peeled medium shrimp, halved lengthwise (about 20 shrimp)

2 tablespoons 1-inch-long pieces fresh chives


  1. Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Pour off all but 3 tablespoons of the bacon fat from the saucepan. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the shiitakes and cook, stirring, until browned, about 6 minutes.
  2. Pour in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Add the ramen and boil until tender, about 2 minutes.
  3. Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.
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