Spicy Gochujang Shrimp Ramen

A bowl of Spicy Shrimp Ramen with bok choy, mushrooms, soft-boiled eggs, green onions, and chili oil, with chopsticks picking up noodles.

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Spicy Gochujang Shrimp Ramen

Spicy gochujang shrimp ramen built on chicken bone broth, miso, and two pounds of shrimp. 42g of protein and 481 calories per bowl, no seasoning packet anywhere near it.

Prep Time10

Cook Time15

Course: Main Course, Soup

Cuisine: Asian

Servings: servings

Calories: 481kcal

Author: Danielle Lima

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.

Nutrition