Super Simple Shrimp Ramen

One of my biggest complaints about most varieties of shrimp ramen is that it is not flavorful enough. Tom in Houston has a solution that’s so obvious, I have no idea why I never thought of it.

Submitted By: Tom
Submitted From: Houston, TX


  • 1 packet of shrimp ramen
  • 1 cup of small frozen, pre-cooked shrimp

Cook a packet of shrimp ramen. During the last 30 seconds or so of cooking, drop in 1 cup of small pre-cooked frozen shrimp. Let the soup warm back up for a couple minutes. Drain and serve.

You can pick-up frozen small pre-cooked and pre-cleaned shrimp in the freezer section at pretty much any store.

Recipe: The Hunger Eradicator

When I was a kid, I used to put Doritos inside sandwiches sometimes, mainly ham sandwiches, but it also works on PB&J. It gives the sandwich a satisfying crunch and a cheesy flavor. I haven't done this in 25 years, but it I bet it still tastes good. This recipe reminded me of doing that as a kid, although I never mixed the Doritos with tuna. If anyone is brave enough to try this, post a comment on how it tastes.

  • 1 packet ramen, crushed
  • 1 3/4 cups water
  • 1/4 cup low sodium soy sauce
  • 1 can of tuna, mostly drained
  • 2 tablespoons lime juice
  • 1 tablespoon chopped garlic
  • 2 tablespoons honey
  • 1 handful doritos, crushed
  • 1 hefty dash of cayenne pepper

While its still in the package, crush ramen noodles to your liking. Open only the end of the package, make sure it stays in good shape for use with the doritos. Throw flavor packet in your cupboard somewhere to use at a later time and dump the crushed noodles into a bowl. Add your water, soy sauce, tuna, lime juice, garlic and honey to the bowl and mix thoroughly. Microwave on high for four minutes. While its in there, take your handful of doritos (maybe 15 chips, 20 at the most) and put them in the empty ramen bag. I use the Sweet & Spicy doritos. Add your cayenne pepper to the bag as well, hold the top closed and crush your chips. After the four minutes is up, remove ramen from the microwave and add crushed dorito mixture. Mix well. Place the bowl back in the microwave for another 1-2 minutes (depending on altitude, as you want it to set like a thick stew as opposed to a soup). Remove, allow a few minutes to cool, and enjoy.

Just a note: If the contents of your bowl looks like lumpy sludge, then you did it right. Don't look at it, just eat it. Trust me, looks can be deceiving.

Tuna Noodle Spread

I don’t think I’ll ever make this, but maybe it’s good? It certainly sounds interesting and of course it has Old Bay, which is a plus in my book.

Submitted By: Phyrn Liebsch

Submitted From: Linthicum, MD


  • 1 pkg Ramen beef flavored noodle soup (can substitute with other flavors)
  • 2 hard boiled eggs
  • 1 can tuna fish drained
  • 3 tablespoons mayonnaise
  • 1/4 tsp. Old Bay (optional)
  • saltine crackers

Break up noodles and cook until tender. Drain water completely. Add the seasoning packet, eggs, tuna, mayonnaise, and Old Bay. Blend the ingredients together well. If it is dry, you may need to add more mayonnaise. The mixture should be just moist enough to hold together. Serve on saltine crackers or other crackers of choice.

Smoked Mussel Ramen

I have never purchased smoked mussels in oil, or any mussels in any substance in a can. I did once eat some sardines that someone brought to a Boy Scout camping trip once. It was dark and I was hungry. I bought another can a few weeks later and found that I couldn't eat them in the light. Are smoked mussels cheap protein like sardines or are they something you can only get at Whole Foods?

Submitted By: River Styx

Submitted From: California!


  • 2 packages Chicken Flavored top ramen
  • Regular sized can of stir-fry straw mushrooms
  • One can Smoked Mussels in oil
  • Garlic Powder
  • Onion Powder
  • Thai Chili Sauce (Tastes sweet/hot)
  • Oyster sauce (Suggested)
  • Cooking oil
  • Chop sticks (Forks are so boring)

In a pot: Boil water, crush the noodles into smaller cubes of four (Crush them in a bag one way, then another) Toss the noodles in, be sure not to overcook. They should still look/taste/feel slightly undercooked when done. Drain completely with a strainer, add the seasoning packet and stir. Put this off to the side. In a frying pan: Light oil, Medium heat. Wait until warmed up. Throw in the whole can of mushrooms (After you drain the water) and the whole can of mussels (After you drain the oil) Season with garlic and onion powder and oyster sauce (It is up to you the amount you use) Cook for about 4 minutes, stir often. Throw in the seasoned noodles. Lower heat slightly and then cook for another 5 minutes or less. Keep stirring until mushrooms/mussels are well blended with the noodles. Should be nice and hot and the noodles should be perfectly done. Pour out onto a plate, use your "Thai chili sauce" on each bite for an extra sweet yet spicy taste. If you shopped around and got the best prices, this whole meal should cost roughly 2.50$, serve with a side of vegetables and possibly some mashed potato for a meal that will keep you full most of the day. Credits to me 🙂

Edit: Finally gave this a title. I suck at WordPress.

Creamy Shrimp Ramen

Colten writes in from my original home state of WV with this faux-seafood gem. Bonus points for using a “Cream Of” soup that I’ve never heard of before, I now know about Cream of: chicken, mushroom, shrimp, and celery. I bet there are more out there, someone should make an official Cream Of Soup website.

Submitted By: Colten D

Submitted From: Parkersburg WV.


  • 1 Ramen pack (any flavor don't need flavoring)
  • 1 can of cream of shrimp soup
  • Salad shrimp precooked
  • Imitation crabmeat (optional)

Take the package of ramen and either cook it in the microwave or stove like you normally would. While the ramen is cooking, open the can of cream of shrimp soup and warm it on the stove or microwave. Drain the noodles now and add them to the cream of shrimp soup. Stire in a few handfuls of salad shrimp to the soup, and the imitation crabmeat if you have any. If the soup is too thick, add some water until it's the right consistency.

Teriyaki Tuna Ramen

I love to eat tuna and this sounds like one I could make while camping! I'm asking Jilly whether you need to drain the tuna, I'm thinking no, but if so, I will update this recipe. Response: Don't drain the tuna, you want the teriyaki flavor!

Submitted By: Jilly

Submitted From: E. Tennessee, USA


  • 1 packet ramen, any flavor
  • 1 Chicken of the Sea tuna cup, teriyaki flavor
  • 1 carrot, thinly sliced
  • 1/4-1/2 tsp freshly chopped ginger
  • 1/4 tsp honey
  • 1 green onion, thinly sliced
  • soy sauce or Teriyaki sauce (optional)

Cook noodles, reserving or discarding flavor packet. Meanwhile, steam carrots with ginger and honey in water just to cover until crisp-tender. Drain the noodles and place in shallow bowl. Add contents of tuna cup, breaking up chunks. Drain and add the cooked carrots. Sprinkle the bowl with sliced green onion and toss all together. Season with Teriyaki or soy sauce as desired. Note: I initially made this with oriental flavor ramen and added the flavor packer to the drained noodles, but found it too salty.

Shrimp Scampi Ramen with Asparagus

This recipe sounds pretty good, but I had some question for the author and he never responded, so I'm posting it as-is and hopefully he will reply with some clarifications!

Submitted By: John Holland

Submitted From: Franklin, TN


  • 1 Pack of Ramen (any flavor)
  • 10-15 precooked frozen shrimp
  • Garlic Pepper
  • 2 tablespoons butter or margarine
  • 1 tablespoon sour cream
  • 1 bunch of uncooked Asparagus tips
  • 4 cups of water

Pre-heat oven to 375ºF. Wash shrimp under warm water and remove tails. Place shrimp in oven dish, generously sprinkle Garlic Pepper and top with margarine or butter. Place into heated oven and cook until butter/margarine is bubbling. Microwave, on high, asparagus tips in 2 cups of water for 5 minutes. Remove from oven and let sit. Microwave ramen with seasoning in 2 cups of water for 5 minutes remove, stir, and let sit for several minutes, then drain thoroughly. Cut noodles once or twice and mix in sour cream until evenly dispersed. Drain Asparagus and place on top of Ramen, then do the same with the sauted shrimp.

Serves Two

Vietnamese Crab Soup Ramen

I love seafood, even sometimes the fake crab meat, although I prefer the real stuff. Also, when I looked for the Vietnamese soup referenced below on Google, it seems to maybe be spelled Bun Rieu Cua, but I’m not sure. I’ve never seen it before, so you may need to go to an Asian grocery store to find it. Of course, one may note that using real shrimp and real crab meat (if you do) would probably violate the reason you're eating ramen to begin with...

Submitted By: Sarge

Submitted From: Indianapolis

  • 1 can of Bun Rieu Cau - Spicy Crab soup
  • 1 pack of Maruchan Ramen (any flavor)
  • frozen precooked shrimp - as many as you like...
  • Imitation crab meat
  • Chinese Red Pepper, black pepper, and Tabasco Sauce to spice it up
  • frozen peas
  • 1 egg
  • Pour the Vietnamese Soup into your pot (you don't need any water) and heat to boiling. Once boiling, throw in the shrimp and crab meat. Simmer for a minute or two and then add the peas and crack a egg in - do not break the yoke. Next add the ramen and cook as normal. You don't need the flavor packet for this one

    Tom Sam Ramen

    I have no idea where the name comes from, I googled it even and nothing obvious stood out. Anyway, I like canned salmon sometimes instead of canned tuna for sandwiches on occasion. I bet this would work great with smoked salmon too, but if you're buying smoked salmon, you probably aren't going to test it with ramen.

    Submitted By: Jeff Erkhart

    Submitted From: Colorado


    • 1 pack of ramen
    • 1 can of salmon (tuna can size)
    • 1/2 can of chopped tomatoes
    • 1 tbsp olive oil
    • 1 tbsp Parmesan cheese
    • 1 tsp oregano
    • 1 tsp garlic

    Open the salmon can and drain (mostly drain). In a small saucepan, mix the tomatoes, salmon, olive oil, and spices and bring to a simmer. You will need to add enough water to the pan to cook the noodles in too. It will be between 1 cup and 1.5 cups depending on how much tomato liquid gets added. Once it's simmering, add the ramen and the flavor packet. Cover and cook for 3 minutes. Serve and sprinkle with Parmesan cheese.

    Vietnamese Shrimp Soup

    This reminds me of having Vietnamese Pho. I really liked the Pho I had in Seattle and Dallas, but it's generally not vegetarian (the broth is the issue), so my wife won't eat it.

    Submitted By: Jilly

    Submitted From: Eastern Tennessee, USA


    • 1 package Shrimp or Lime-Shrimp Flavor ramen
    • a handful Small frozen shrimp (pre-cooked)
    • 1/4 fresh lime
    • cilantro, fresh (finely chopped) or dried
    • 1-2 sprigs fresh basil
    • green onions
    • bean sprouts (optional)
    • hot sauce (Sri Ra Cha) or red pepper flakes (optional)
    • Other optional additions: chopped spinach or napa cabbage; frozen peas

    Cook ramen according to directions, using 1/2 cup more water than called for on the directions. While noodles are cooking, defrost any frozen ingredients (shrimp, peas, or greens) under running warm water. Place thawed ingredients in the bottom of a bowl along with white part of green onions and basil sprigs. When noodles are cooked, add seasoning packet and cilantro to taste. Stir well, correct seasoning, and pour over ingredients in bowl. Squeeze lime into soup; you may drop squeezed lime into bowl for additional flavor if you like. Add hot sauce or pepper flakes to taste, and fresh bean sprouts if you like (don't use canned, they are nasty in this!). Serves 1-2, depending on how hungry you are.