While the broth is simmering, bring a separate pot of water to a boil.
Cook the ramen noodles according to the package instructions. Drain and set aside.
Cook the Shrimp:
Add the shrimp to the simmering broth and cook for about 3-4 minutes, or until the shrimp are pink and fully cooked.
Add the shredded cabbage (or bok choy), julienned carrots, and sliced red bell pepper to the broth, cooking for another 2-3 minutes until the vegetables are tender-crisp.
Assemble the Ramen:
Divide the cooked ramen noodles into serving bowls.
Ladle the hot broth, shrimp, and vegetables over the noodles.
Garnish with sliced green onions and fresh cilantro.
Serve:
Serve the spicy shrimp ramen hot, with extra sriracha or chili sauce on the side for those who like more heat.
Optional Additions:
Soft-Boiled Egg: Add a soft-boiled egg to each bowl for extra richness.
Mushrooms: Add sliced shiitake or cremini mushrooms to the broth for an earthy flavor.
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