1-Start: Start by rinsing and patting dry the shrimp to ensure they cook evenly and stay tender. This simple prep sets the stage for a flavorful meal that feels effortless.

2-Cooking the base: Heat the olive oil in a large pot over medium-high heat, then add the grated ginger and minced garlic. Sauté them for about 30 seconds until fragrant, building a strong flavor base for the broth. Next, add the shrimp and cook for 60 to 90 seconds until nearly done, then remove and set aside to keep them from overcooking.

3-Simmering: Pour the chicken stock into the pot and add the thinly sliced mushrooms, bringing everything to a boil. Reduce the heat to low, cover, and simmer for 5 to 6 minutes until the mushrooms soften and release their flavors. Stir in the instant ramen noodles and cook for about 3 minutes until tender, remembering to discard the flavor packets for a less salty result.

4-Final steps: After tasting the broth and adjusting the salt as needed, return the shrimp to the pot and remove from heat. Serve the soup in bowls, topped with the sliced green onions, and let everyone add low-sodium soy sauce and gochujang or Sriracha to their preference. This method not only saves time but also highlights the natural sweetness of the shrimp, making it a go-to for food enthusiasts looking for quick meals.