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
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.
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.
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.
Add the ramen noodles and shrimp. Cook for 2-3 minutes, until noodles are tender.
Divide among 4 bowls. Top each with eggs and fresh cilantro. Serve.