Shrimp and Bok Choy Ramen Noodle Soup Made with Ramen Olive Oil Blend

Tender shrimp, crisp-tender bok choy, springy ramen noodles, sliced mushrooms, and scallions simmer together in a savory broth that feels warm, fast, and deeply satisfying. The Ramen Infused Olive Oil Blend layers shiitake, garlic, onion, celery seed, black pepper, and lemon peel into the bowl so every sip and slurp carries that ramen-shop depth. It is an easy dinner for a busy weeknight, but it also works beautifully for a cozy dinner at home when you want something special without a lot of fuss.

Garden Infuzions

Shrimp and Bok Choy Ramen Noodle Soup Made with Ramen Olive Oil Blend

A cozy bowl of shrimp, bok choy, ramen noodles, and savory broth finished with Garden Infuzions Ramen Infused Olive Oil Blend for deep, umami-rich noodle-shop flavor at home.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch

Cuisine: Asian, Fusion Cuisine, Japanese

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 ounces raw shrimp peeled and deveined
• 2 tablespoons Ramen Infused Olive Oil Blend
• 1 tablespoon neutral oil
• 4 cups low-sodium chicken broth
• 2 cups water
• 2 packs ramen noodles seasoning packets discarded
• 4 baby bok choy halved lengthwise
• 1 cup sliced mushrooms
• 3 green onions sliced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon black pepper
• 1 soft-boiled egg per bowl optional
• 1 teaspoon sesame seeds optional
• 1 lime cut into wedges, optional

Equipment

• 1 Large pot For simmering the broth and soup
• 1 Cutting board For chopping vegetables and shrimp prep
• 1 Chef Knife For slicing bok choy, mushrooms, and aromatics
• 1 Wooden spoon For stirring the broth
• 1 ladle For serving the soup
• 1 set Measuring spoons For oil, soy sauce, and seasonings

Method

 

Instructions

1. 1. Heat the Ramen Infused Olive Oil Blend and neutral oil in a large pot over medium heat. Add the garlic and ginger and cook for 30 seconds until fragrant.
2. 2. Pour in the broth and water, then stir in the soy sauce, rice vinegar, sesame oil, salt, and black pepper. Bring the broth to a gentle simmer.
3. 3. Add the mushrooms and bok choy. Simmer for 3 to 4 minutes until the bok choy turns bright green and the mushrooms soften.
4. 4. Add the ramen noodles and cook according to package directions, usually 2 to 3 minutes, until just tender.
5. 5. Add the shrimp and cook for 2 to 3 minutes, stirring gently, until the shrimp turn pink and opaque.
6. 6. Taste the broth and adjust with a little more soy sauce, salt, or a splash of water if needed.
7. 7. Ladle the soup into bowls and top with green onions, sesame seeds, and soft-boiled egg if using. Serve hot with lime wedges on the side.

Notes

For the best texture, cook the noodles just until tender and serve right away. If making ahead, keep the noodles, broth, and shrimp separate until serving. Add extra ramen olive oil blend at the end if you want the broth to taste even deeper and more aromatic.

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Recipe Tips

Do not overcook the shrimp; they should turn pink and opaque in just a few minutes. Keep the bok choy slightly crisp so the bowl stays lively. If you want a stronger noodle-shop style broth, add a little extra ramen olive oil blend at the end.

Serving Suggestions

Serve this ramen with chili crisp, toasted sesame seeds, lime wedges, or a soft-boiled egg if you like a richer bowl. It is also nice with a simple cucumber salad or steamed edamame on the side.

Storage

Store leftover soup and noodles separately when possible so the noodles keep their texture. Refrigerate in covered containers and reheat gently on the stove with a splash of broth or water.

Variations

Swap shrimp for sliced chicken, tofu, or mushrooms if you want a different bowl. You can also add corn, spinach, snap peas, or baby carrots for extra color and texture.

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