1-First, prepare your ingredients by peeling and deveining the 16 ounces of fresh shrimp, slicing the mushrooms, and mincing the garlic and ginger. This setup helps everything move quickly. You’ll need 1 teaspoon of olive oil to kick off the cooking.

2-Next, heat the olive oil in a pot over medium heat, then sauté the 4 minced garlic cloves and 2 teaspoons of grated ginger until they smell amazing. This creates the flavorful base for your broth. Pour in the 7 cups of chicken stock and bring it to a gentle boil, adding salt if needed based on the stock’s sodium.

3-Then, add the 5 ounces of thinly sliced mushrooms to the simmering broth and let them cook for a bit. Stir in the prepared shrimp and cook for 2-3 minutes until they turn pink and opaque. In another pot, cook the two 3-ounce packages of instant ramen noodles in the broth until tender, which takes just a few minutes.

4-Finally, serve by dividing the noodles into bowls, ladling the hot broth with shrimp and mushrooms over the top, and garnishing with the 3 thinly sliced green onions. Customize with low-sodium soy sauce and hot sauces like gochujang or Sriracha for extra flavor. For similar quick recipes, check out our chicken stir-fry recipe that also comes together in minutes.