Spicy Gochujang Shrimp Ramen (42g of Protein)
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In college, I basically lived on ramen. You know the kind: that tiny seasoning packet that’s addictive and made of who-knows-what loaded with salt and zero protein.
This spicy gochujang shrimp ramen uses bone broth is the base, miso and gochujang bring that umami depth, and a little brown sugar is the chef’s kiss to tie it all together.
And the shrimp adds in the best lean protein to round the dish out. Each bowl packs 42 grams of protein with only 10 grams of fat. The broth simmers for ten minutes while the shrimp sears in a separate skillet, so dinner’s ready in under 30 and somehow it just keeps getting better as leftovers.
Once it’s gone (and trust me, it’ll go fast), check out the rest of my high protein soups and chilis. Still craving shrimp? Try my easy blackened shrimp or this steak and shrimp stir fry.
Why you’ll love this recipe
- 42g of protein and 481 calories per bowl
- Chicken bone broth instead of a seasoning packet
- The broth simmers 10 minutes while the shrimp cooks
- Built for meal prep, and the next-day bowls are the best part
Ingredients and Substitutions:
These are the main ingredients and substitutions for this spicy gochujang shrimp ramen. See the recipe card below for the full ingredient list and instructions.
- Chicken Bone Broth. Way more protein than regular broth, but it varies by brand, so check the carton. Beef bone broth works too and pairs well with the gochujang.
- Gochujang. Thick, sweet, savory Korean chili paste. Don’t swap in sriracha, you’ll lose the depth. Use less for milder heat, but don’t skip it.
- Miso Paste. Adds savory depth and salt. White is milder, so start there. Whisk it in before the broth gets too hot.
- Large Shrimp. Smaller shrimp overcook and go rubbery. Frozen is fine, just thaw and pat dry.
- Ramen Noodles. Toss the seasoning packets. High-protein ramen changes the macros, and rice noodles make it gluten-free.
- Soy Sauce. Low-sodium if you can. Coconut aminos work too.
- Baby Bok Choy or Spinach. Bok choy keeps its bite, spinach wilts fast. Add either at the very end.
- Chili Crisp and Crispy Fried Onions. The crunch that finishes the bowl. Add right before eating.
Dietary Modifications
- Gluten-free: Swap the soy sauce for tamari or coconut aminos, use rice noodles or a certified gluten-free ramen, and check both the miso and the gochujang, because plenty of brands are made with wheat or barley.
- Dairy-free: naturally dairy-free as written.
Variations
- Beef bone broth in place of chicken. Richer and darker, and it holds up to the gochujang beautifully.
- High-protein ramen if you want the protein higher. Recalculate the macros.
- More veg. Snap peas, napa cabbage, or corn all go in with the carrots and mushrooms.
- Dial the heat. 1 Tbsp of gochujang for mild, 2 for medium, plus chili crisp at the table so everyone sets their own.
Expert Tip
→ Cook the shrimp in two batches. Two pounds will not fit in one skillet in a single layer, and a crowded pan steams instead of sears. Give them room, 2 to 3 minutes per side, and pull them the second they turn pink and opaque. They’re going straight onto a bowl of near-boiling broth and they’ll keep cooking there. Slightly under is right. Fully cooked in the pan means rubbery in the bowl.
Troubleshooting Tips
- Broth tastes sharp or harsh → the garlic went in minced, or the pot never got its full 10 minutes. Fix: whole smashed cloves, simmer 10 minutes, fish them out.
- Broth is too salty → soy sauce, miso, and the broth itself are all bringing sodium. Fix: low-sodium bone broth and low-sodium soy, and drop the broth soy sauce to 2 Tbsp.
- Shrimp are rubbery → crowded pan, or cooked all the way through before they hit the bowl. Fix: two batches, pull at just-pink.
- Miso is floating in lumps → it went in too hot. Fix: whisk it into the broth while it’s still warming up.
- There’s no broth left the next day → completely normal, the noodles drank it. See below, this is the good part.
Storage
Store in an airtight container in the fridge for up to 4 days. The noodles will soak up almost all of the broth overnight, and that makes it delicious the next day. Assemble your bowls with the broth, noodles, and shrimp, and keep the toppings separate. It loosens back up in the microwave. If you want it soupy again, splash in more chicken or beef bone broth when you reheat.
Recipe FAQs
Absolutely, and it might be better this way. Build the pot, assemble your bowls with broth, noodles, and shrimp, and eat them the next day with the toppings added fresh. The noodles drink the broth in the fridge and the whole bowl gets richer for it. The next day bowls are superb.
Into the noodles. Ramen noodles keep absorbing as they sit, so an overnight bowl comes out thick and saucy instead of brothy. If you want it soupy again, add a splash of chicken bone broth (or beef bone broth for a deeper flavor) when you reheat.
Use low-sodium bone broth and low-sodium soy sauce, cut the broth soy sauce from 1/4 cup to 2 Tbsp, and go with white miso instead of red. The seasoning packets are already in the trash, which was the biggest offender.
You bet. Defrost them in a bowl of cold water, then peel, devein, and pat them completely dry before they go in the marinade.
Two tablespoons of gochujang plus the chili flakes in the shrimp lands in medium territory. The chili crisp is the part that stacks up fast, so serve it on the side and let people add their own.
Because not everyone adds one. A soft-boiled egg is roughly 70 calories and 6g of protein, so add it to your log if you’re eating it.
To log this in MyFitnessPal or Macros First, search: Ohsnapmacros – Spicy Gochujang Shrimp Ramen.
Check out our other high-protein meals
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Spicy Gochujang Shrimp Ramen
MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Spicy Gochujang Shrimp Ramen
Ingredients
For the Shrimp
- 2 lbs. large shrimp, peeled and deveined
- 2 Tbsp. soy sauce
- 2 tsp. sesame oil
- 4 cloves garlic, minced
- 1 tsp. chili flakes
- 4 green onion whites, save greens for garnish
- 2 tsp. oil, for cooking
For the Broth
- 8 cups chicken bone broth 64 oz.
- 1/4 cup soy sauce
- 2 Tbsp. miso paste
- 2 Tbsp. Gochujang paste
- 2 tsp. sesame oil
- 4 whole garlic cloves, smashed
- 2 tsp. fresh ginger, grated
- 2 tsp. brown sugar
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- fresh cracked pepper
For the Bowls
- 3 packs ramen noodles (discard seasoning packets, or use high protein ramen)
- 1 cup carrots, peeled or julienned
- 1 cup brown mushrooms, sliced
- 2 cups baby bok choy or spinach
- 4 soft-boiled eggs, halved
- 1 whole lime, cut into wedges, optional
- crispy fried onions, for topping
- chili crisp, for topping
- sesame seeds, for topping
Instructions
- Toss the shrimp with soy sauce, sesame oil, garlic, and chili flakes. Let it sit for 10 minutes while you start the broth.
- In a large pot, combine the bone broth, soy sauce, miso paste, gochujang, sesame oil, smashed garlic cloves, ginger, brown sugar, garlic powder, onion powder, and fresh cracked pepper. Whisk to break up the miso and gochujang, then bring to a simmer over medium heat. Let it simmer for 10 minutes. The whole garlic cloves mellow out and round the broth instead of leaving it sharp. Fish them out before serving.
- While the broth simmers, heat the oil in a large skillet over medium-high heat. Cook the shrimp 2 to 3 minutes per side, until pink and just cooked through. Two pounds is a lot of shrimp to rush, so work in two batches if your pan isn't huge. A crowded pan steams.
- Add the carrots, mushrooms, and dry ramen noodles straight into the simmering broth. Cook for 3 to 4 minutes, until tender.
- Add the bok choy in the last 2 minutes so it just wilts.
- Ladle the noodles, broth, and veggies into 5 bowls, splitting the noodles evenly.
- Top with the shrimp, soft-boiled egg halves (not included in nutrition), green onion greens, and crispy fried onions.
- Finish with a squeeze of lime if desired, a spoonful of chili crisp, and sesame seeds.
Notes
- Serving size is aprox. 435 grams of broth and noodles + 134 grams of cooked shrimp. Or total, 569 grams HOT freshly made.
- The noodles will soak up almost all of this broth in the fridge, which makes it perfect for meal prep. Assemble your bowls of broth and noodles, top with the shrimp, and enjoy them the next day reheated with fresh toppings. It loosens back up in the microwave. If you want it extra soupy the next day, add some chicken bone broth or even beef bone broth for a nice rich flavor.
- Cook the shrimp in two batches if your skillet isn’t large enough. Crowded shrimp steam instead of searing.
- Nutritional information is an estimate and will vary with substitutions.
