Shrimp, ramen noodles, carrots, and mushrooms are simmered with a vegetable broth flavored with ginger and garlic in this quick and easy Asian-style soup. It’s a light soup that tastes delicious! Let’s talk about some of the ingredients real quick, and then we will get to the recipe.

The broth.

I used Vegetable Broth for this soup, but you could also use beef broth or chicken broth and still have great results.

The ramen noodles.

It won’t make any difference what flavor Ramen noodles you use, because you will actually be tossing out the seasoning packet. The soy sauce, garlic, ginger, sesame oil, and broth are a perfect blend of ingredients that pack this soup with lots and lots of flavor, so the seasoning packet will not be necessary.

The vegetables.

I shredded carrots with a vegetable peeler and sliced some mushrooms and green onion. If you want to bulk up this soup, you could add more carrots. I think that you will find that eight ounces of mushrooms is sufficient. I would not recommend doubling up the mushrooms. Other vegetables you could add to this soup are thin-sliced bok choy, shredded cabbage, or chopped red bell peppers.

The shrimp.

Small or medium-sized shrimp is best for this soup. If the shrimp is too big, you’ll have a hard time getting a good ratio of ingredients in each bite. Also, keep in mind that shrimp gets smaller when cooked in the broth, but not too much smaller.

You will want to use shrimp that is peeled, de-veined, and with their tails off. This will make it easiest to eat the soup. I used shrimp that was “already cooked,” but you don’t have to. If your shrimp is not already cooked, just continue cooking the shrimp in the broth until you see that the shrimp is white and fully cooked.

The points.

One cup of this delicious soup is 4 WW FreeStyle Smart Points. If you choose to eat two cups, it will be 7 WW FreeStyle SP. If you use fat-free chicken broth, one (1 cup) serving would only be 3 WW SP. I LOVED this soup, and I ended up eating two cups because I just could not get enough, so I thought it was worth mentioning.

More WW friendly soup recipes.

Alrighty, enough chit-chatting. Let’s get to this recipe!

Here is what you need:

8 ounces mushrooms, sliced
2 medium carrots, shaved or shredded (approximately 1 cup)
2 teaspoons sesame oil
3 garlic cloves, minced
1 tablespoon fresh minced ginger
4 cups vegetable broth
1 tablespoon soy sauce
1 (3 ounce) package Ramen noodles, uncooked (seasoning packet discarded)
6 ounces small or medium shrimp, peeled and tails off
2 green onions, sliced

Here is what you do:

In a large stockpot set over medium heat, sauté mushrooms and carrots in sesame oil for 5 minutes. Mix garlic and ginger into the stockpot and cook for 30 more seconds.

Add broth and soy sauce to the stockpot; cover and bring to a boil.

Break up the ramen noodles and carefully add to the stockpot, along with the shrimp. Cover and boil 3 minutes.

Mix in green onions.

Makes 5 (one cup) servings.
One serving is 4 Green, 4 Blue, and 4 Purple points.

Print Recipe

4.43 from 7 votes

Asian Shrimp Ramen Soup

4 Green, 4 Blue, and 4 Purple points per serving.

Makes: 5 servings

Calories: 181

Author: Alisha Hughes

Ingredients

• 8 ounces mushrooms sliced
• 2 medium carrots shaved or shredded (approximately 1 cup)
• 2 teaspoons sesame oil
• 3 garlic cloves minced
• 1 tablespoon fresh minced ginger
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 3 ounce package ramen noodles, uncooked (seasoning packet discarded)
• 6 ounces small or medium shrimp peeled and tails off
• 2 green onions sliced

Instructions

• In a large stockpot set over medium heat, sauté mushrooms and carrots in sesame oil for 5 minutes.
• Mix garlic and ginger into the stockpot and cook for 30 more seconds. Add broth and soy sauce to the stockpot; cover and bring to a boil.
• Break up the ramen noodles and carefully add to the stockpot, along with the shrimp. Cover and boil 3 minutes.
• Mix in green onions.