Bring the heat to ramen night with smoky jalapeño cheddar sausage, tender shrimp, and a rich, savory broth. It’s easy to customize with your favorite toppings and makes a satisfying meal for a chilly evening—or any time you’re craving a spicy bowl of comfort.
Serves: 2
Prep time: 10 minutes
Cook time: 20 minutes
More Recipes You May Be Interested In
Ingredients
- 2 packs ramen noodles, seasoning packets discarded or reserved for another use
- 8 ounces peeled, deveined shrimp
- 8 ounces jalapeño cheddar sausage, sliced into rounds
- 4 cups chicken broth
- 1 tablespoon neutral oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon chili crisp or sriracha, plus more to taste
- 2 cups baby spinach or sliced bok choy
- 2 green onions, sliced
- 1 teaspoon sesame oil
- Lime wedges, for serving
- Optional: soft-boiled eggs, sesame seeds, or extra sliced jalapeño
Instructions
- Brown the sausage. Heat the oil in a large pot over medium heat. Add the sausage slices and cook for 3–4 minutes, turning once, until lightly browned. Transfer to a plate, leaving the flavorful oil in the pot.
- Build the broth. Add the garlic and ginger to the pot and cook for about 30 seconds. Pour in the chicken broth, then stir in the soy sauce and chili crisp. Bring to a gentle simmer.
- Cook the noodles. Add the ramen noodles and cook according to the package directions, usually 2–4 minutes.
- Add the shrimp and greens. Stir in the shrimp and spinach or bok choy. Simmer for 2–3 minutes, just until the shrimp are opaque and cooked through and the greens are wilted.
- Finish and serve. Return the sausage to the pot and stir in the sesame oil. Divide into bowls and top with green onions and any extras you like. Serve with lime wedges.
Tips
- Sausage and broth can both be salty, so taste before adding extra salt or any ramen seasoning.
- For a milder bowl, use less chili crisp and add it to individual servings.
- Add mushrooms, corn, or shredded carrots for extra texture and vegetables.
