1-First Step: Cook the shrimp Set a skillet over medium heat and add 1 tablespoon of the olive oil. While the pan heats, season the shrimp with salt and pepper. Add the shrimp to the skillet in a single layer and cook for 1 to 2 minutes per side, just until they turn pink and firm. Do not overcook them, since shrimp can turn rubbery fast. Once done, move them to a plate and set aside.

2-Second Step: Build the vegetable base Place a large pot over medium-high heat and add the remaining 1 tablespoon olive oil. Add the carrots, onions, cabbage, and sweet peppers. Sauté for 2 to 3 minutes, just until the vegetables begin to soften. Stir often so nothing sticks to the bottom. This step gives the broth a deeper taste and helps the vegetables keep a nice texture in the finished shrimp ramen.

3-Third Step: Add the aromatics Stir in the minced garlic and grated fresh ginger. Cook for 1 more minute, just until fragrant. You will notice the kitchen starting to smell amazing at this point. Keep the heat steady so the garlic does not burn, because burned garlic can make the broth taste bitter. If you like a stronger ginger flavor, you can grate a tiny bit more, but stick close to the measurements for the best balance.

4-Fourth Step: Simmer the broth Pour in the 6 cups of stock, then add the soy sauce, brown sugar, lime juice, and sriracha. Stir everything together well. Bring the mixture to a rapid boil, then lower the heat to medium and simmer for 8 minutes. This is where the broth turns into a rich and spicy base for your ramen bowls. Taste it carefully before adding more heat. If you are serving kids or guests who prefer mild food, start with 1 tablespoon of sriracha and offer extra at the table.

5-Fifth Step: Cook the noodles in the broth Add the dry ramen noodles directly to the simmering broth and cook for 2 to 3 minutes, or until tender. Stir gently so the noodles separate and cook evenly. Keep an eye on the pot, because ramen noodles soften quickly. If you want a firmer bite, pull the pot from the heat as soon as they are just tender. For meal prep, you can also cook the noodles separately and combine them later so they do not get soggy.

6-Final Step: Assemble and serve Remove the pot from the heat. Divide the noodles and broth into four bowls. Top each bowl with the cooked shrimp and finish with cilantro. The fresh herbs add color and a bright final note that works so well with the spicy broth. Serve right away while everything is hot and fragrant. For a fuller meal, pair the bowls with a light salad or simple fruit on the side.