In a large pot, heat 1 tablespoon of sesame oil over medium-high heat. Add the shrimp, dried basil, salt, and black pepper. Sauté for about 2-3 minutes until the shrimp are pink and opaque. Remove the shrimp from the pot and set aside.
In the same pot, add the remaining 2 tablespoons of sesame oil. Sauté the diced onion, red bell pepper, grated ginger, and minced garlic for about 3-4 minutes, or until the onion is translucent and fragrant.
Pour in the chicken stock and water. Stir in the tomato paste, garlic powder, onion powder, celery salt, soy sauce, and rice vinegar. Bring the mixture to a boil.
Once boiling, add the ramen noodles into the pot and cook according to the package instructions, usually about 3-4 minutes. Stir occasionally to prevent the noodles from sticking.
After the noodles are cooked, return the sautéed shrimp to the pot. Stir in the baby spinach and fresh lemon juice until the spinach is wilted, which should take about 1 minute.
Taste your broth and adjust the seasoning if needed. If you want more heat, feel free to add an extra drizzle of sriracha.
