Shrimp Soup - The Kitchen Magpie

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Easily one of the best dinners is this absolutely killer shrimp soup from scratch.

Email yourself this recipeA bowl of noodle soup with shrimp and mushrooms, garnished with green onions. Sliced mushrooms and chopped green onions are in small bowls in the background, with chopsticks and a napkin beside the bowl. Karlynn Johnston

Updated on: 11/3/25

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Why You’ll Love My Recipe

Simple, quick recipes like the one for this shrimp soup are great for when you’re pressed for time but still want to have a hot meal on the table for yourself and your family!

There are many ways to use shrimp in home cooking. One of the best is to make this absolutely killer shrimp soup from scratch! If you have the time, consider making your very own Shrimp Stock for this recipe! Or if you prefer something a little heartier, why not make a Seafood Chowder instead?

A white bowl filled with shrimp and mushroom ramen soup, garnished with chopped green onions, sits on a marble surface with chopsticks, scallions, and dishes in the background.

Karlynn’s Recipe Notes

  • Skill Level: This is an easy to make dinner or lunch option, perfect if you’re in a hurry!
  • Total Time: You can have a meal on the table in about 16 minutes; perfect for busy days!
  • Variations: Not a fan of ramen noodles? Feel free to change up the carb by serving this with rice, small pasta like ditalini or orzo, or even just extra veggies like bok choi, napa cabbage, and bean sprouts! If you want to make this recipe vegetarian or vegan, you can always use veggie stock and cubes of extra firm tofu instead of shrimp!
  • Tools For This Recipe: You will need a large saucepan to make this recipe! Consider investing in a colander to make it easy to clean your shrimp and any veggies you might want to add!
A pair of chopsticks holding up ramen noodles, a shrimp, a slice of mushroom, and a green onion above a bowl of soup.

What You’ll Need for Ingredients

Shrimp: You can use fresh or frozen shrimp for this recipe! For extra ease, make sure to reach for shelled, deveined shrimp! Karlynn’s Tip: If you can’t get shelled, deveined shrimp (either because they’re out of stock or just too expensive) taking a little extra time to clean them will make your meal more pleasant. To make your life easier, look for ‘easy peel’ shrimp, as they’ve already been deveined and their shells have been cut down the back to make them really easy to remove. You can keep the shells in a bag in the freezer to make delicious seafood stock later!

Mushrooms: I love mushrooms in this recipe because they add a little extra meaty umami, but if you’re not a fan, consider substituting them for bean sprouts for a little extra texture and flavor!

A top view of ingredients for shrimp ramen on a marble surface: raw shrimp in a bowl, dried ramen noodles, sliced mushrooms, chopped green onions, minced garlic, chicken broth, and seasonings in small bowls.

Ramen Noodles: These days you can get cakes of dried ramen noodles without having to buy packs that already have seasoning packets! Feel free to use fresh or frozen noodles for this recipe if you like, just follow the instructions on the package when preparing them!

Chicken Broth and Shrimp Stock: You could absolutely use either one on their own, but using two different types of stock gives this dish a surprising extra kick of depth! Feel free to make your own or use storebought, but as always you’ll notice a better flavor if you have the time to make your own stock! Karlynn’s Tip: If you simply don’t have the time to make your own shrimp stock and can’t find any pre-made, check your local Asian grocery for dashi granules or dashi powder! It contains powdered dried smoked bonito, giving it a gorgeously rich seafood flavor that’s perfect for dishes like this one!

How To Make Shrimp Soup

This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.

A pot of broth with uncooked instant ramen noodles and raw shrimp, surrounded by ingredients like sliced mushrooms, green onions, and seasonings on a white countertop.
A pot of shrimp ramen soup with noodles and two shrimp in broth, surrounded by small bowls of green onions, mushrooms, pepper, and a metal ladle on a white marble surface with a checkered towel.
A stainless steel pot filled with soup, containing ramen noodles, shrimp, sliced mushrooms, and chopped green onions, sits on a marble countertop next to a spoon and a white towel with dark stripes.
A pot of noodle soup with shrimp, sliced mushrooms, and green peas on a marble countertop. A spoon, glass bowls, and a folded towel are nearby.
  1. In a large saucepan over medium heat, combine chicken broth, shrimp stock, ramen noodles, and washed shrimp.
  2. Bring to a light simmer and add in the mushrooms, ginger, and green onion.
  3. Simmer lightly for 5-6 minutes. Adjust the seasonings to taste.
  4. Garnish with fresh parsley and serve.
A bowl of ramen soup with shrimp, sliced mushrooms, and chopped green onions on a marble surface, with chopsticks, green onions, sliced mushrooms, and stacked plates nearby.

Karlynn’s Tips and Tricks for the Perfect Shrimp Soup

  • Mind Your “J”s and “C”s: Shrimp are notoriously easy to overcook, especially in soup where it’s not possible to simply remove them from the heat as they go! Keep a close eye on your shrimp; once they start to curl up and turn pink all the way through, you can turn off your burner and let the residual heat in the broth take them the rest of the way. Overcooked shrimp curl up into a “C” shape, where perfectly cooked shrimp will be bright pink all over and a gentler “J” curve!
  • Carby Considerations: This recipe calls for ramen noodles, but if you’re not a fan you can substitute another carb! Serve this soup over rice or pasta like ditalini or orzo for a hearty bowl, or if you’re feeling particularly carb-conscious, consider adding some more veggies like bok choi, bean sprouts, or sliced napa cabbage to add a little extra substance!
A bowl of noodle soup with shrimp, sliced mushrooms, and chopped green onions sits on a white surface. Nearby are raw mushroom slices, green onions, chopsticks, and another bowl of soup.

Storage Instructions

I wouldn’t recommend freezing leftovers, as the ramen noodles won’t hold up after being frozen and thawed.

Refrigerator: If you find yourself with leftovers, you’ll have the best results if you separate the soup and noodles into separate airtight containers and keep in the fridge for up to 2 days. Reheat the soup gently in a pot on the stove and either add your leftover noodles to reheat right before serving, or for even better flavor and texture, cook up some fresh noodles to go along with the broth!

More Delicious Soup Recipes

  • Looking for ways to cut down on kitchen waste while also making an excellent flavor enhancer for soups and risotto? Give my tutorial for how to make The Best Seafood Stock a look!
  • Try my recipe for New England Clam Chowder for the very definition of east-coast coziness—in or out of a bread bowl!
  • You don’t have to enjoy raw oysters to love my Oyster Stew! Creamy, veggie-filled, and easy to make with canned oysters, you can enjoy this gorgeous stew anytime!

There you have it! One more way to use shrimp to make a quick and easy meal!

Give this recipe a try and let me know your favorite add-ins in the comments below!

Happy Cooking!

Karlynn

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Shrimp Soup

Easily one of the best dinners is this absolutely killer shrimp soup from scratch. No ratings yet Prep: 10 minutes Cook: 6 minutes Servings: 4Calories: 373By: Karlynn Johnston Print Pin Rate SaveSaved Email yourself this recipe

Ingredients 1x2x3x

  • ▢ 2 cups chicken broth
  • ▢ 4 cups shrimp stock
  • ▢ 200 grams ramen noodles, uncooked
  • ▢ 2  ½ cups shrimp, fresh or frozen (thawed) shells removed
  • ▢ 1 teaspoon ginger, fresh grated if available
  • ▢ ½ cup mushrooms, fresh thin sliced
  • ▢ 2 tablespoons green onions, sliced
  • ▢ ⅛ tsp salt, to taste
  • ▢ ⅛ tsp pepper, to taste

Instructions

  • In a large saucepan over medium heat, combine chicken broth, shrimp stock, ramen noodles and washed shrimp.
  • Bring to a light simmer and add the mushrooms, ginger and green onion.
  • Simmer lightly for 5-6 minutes. Adjust the seasonings to taste.
  • Garnish with fresh parsley and serve.

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Nutrition

Calories: 373kcal | Carbohydrates: 35g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 3141mg | Potassium: 537mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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  1. 3141 Sodium mg… Is this correct?

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