Include in Print View:

Shrimp Ramen Noodle Soup

Courses: ,
Ingredients
  • 2 Tbsp olive oil, divided
  • 1.5 lbs. 41/60 count shrimp, peeled and deveined
  • ½ cup onions, chopped
  • ¾ cup carrots, chopped
  • ¾ cup red bell peppers, chopped
  • 2 cups bok choy, cut into 1-inch pieces
  • 2 tsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 6 cups low-sodium vegetable broth
  • 1 Tbsp sriracha
  • 3 Tbsp tamari
  • 2 Tbsp brown sugar
  • 2 Tbsp lime juice
  • 3 (3 oz) packages ramen, seasoning packets discarded
  • 4 large soft-boiled eggs
  • fresh cilantro to serve
Instructions
  1. 1
    In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook 1-2 minutes on each side, until firm and pink. Set aside.
  2. 2
    In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add onions, carrots, peppers and bok choy. Cook 3-4 minutes, then add ginger and garlic.
  3. 3
    Add broth, sriracha, tamari, brown sugar and lime juice. Stir to combined and bring to a boil. Reduce heat and allow to simmer 8 minutes.
  4. 4
    Add the ramen noodles and shrimp. Cook for 2-3 minutes, until noodles are tender.
  5. 5
    Divide among 4 bowls. Top each with eggs and fresh cilantro. Serve.
Read it online: https://ncegg.org/recipe/shrimp-ramen-noodle-soup/