Name: Shrimp ramen soup
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Ukrainian
Ingredients: Prawns Royal - 300 g; ginger powder - ½ tsp; Pepper mini - ½ pc; udon noodles - 160 g; Nori - 10 g; Sesame seed - 1 tsp; Carrot to taste; Eggs to taste

Very thick, bright, hearty – for fans of Asian cuisine! Shrimp ramen soup is made with the addition of soy sauce and ginger. It will perfectly diversify your menu! For color and vibrancy, use bell peppers of different colors. Green onions and sesame seeds will add a special touch to the soup.

How to make shrimp ramen soup? To begin, prepare all the necessary products indicated in the list. Take king or tiger shrimp, however, you can also use simple ones. Remove the shrimp from the freezer and leave at room temperature until completely thawed. To speed up the defrosting process, you can pour cold water over the shrimp and leave it for a while. Hard boil the eggs.

Peel the carrot. To make the finished soup look colorful, I used half of yellow and orange peppers. You can take, for example, red and green. Remove the seeds and core from the peppers. Wash and dry the vegetables.

Grate carrots on a grater for Korean salads or cut them into strips by hand. Grind the peppers with fine feathers. Peel the garlic.

Remove the heads and shells from the shrimp. Take away the empty vein on the back.

In a frying pan with high sides or in a saucepan, heat the oil. Send finely chopped garlic to fry. Cook for a few seconds over high heat, stirring. If you are cooking with fresh ginger, it should also be added to the pan at this stage, pre-cut into small pieces.

Add ginger powder and hot pepper. Adjust the amount of hot pepper to your taste.

After 5-10 seconds, add carrots. Cook over high heat for a few minutes, stirring constantly.

Next comes the bell pepper. Add it to the pan and continue to cook for another 1-2 minutes.

Add|add| a little sugar and pour soy sauce. Mix everything again and leave it like this until the vegetables become soft. It will take you very little time, from a few seconds to a minute.

Use a spatula or spoon to push the vegetables to the edges of the pan. Reduce the flame a little. Place the shrimp as in the photo. Fry on one side for 30-40 seconds.

Then flip each shrimp over and cook for another 30 seconds.

Add the ramen noodles to all the ingredients in the pan. Pour boiling water, cover and remove from heat. While the soup is simmering, peel the eggs and cut the nori leaves into small pieces using scissors.

Add one or two egg halves and nori sheets. Sprinkle with sesame seeds and finely chopped green onions. Ready to serve!

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Shrimp ramen soup

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