Description

Imagine a steaming bowl of Shrimp Ramen that comforts your soul while fueling your body with high-quality nutrients. This dish balances succulent, wild-caught shrimp with a vibrant, ginger-infused broth and colorful vegetables.

Ingredients

Scale

1 lb Large Shrimp (peeled and deveined)
8 oz Brown Rice Ramen or Millet Rame
6 cups Low-Sodium Vegetable or Chicken Bone Broth
2 tbsp Fresh Ginger (grated)
4 cloves Garlic Cloves (minced)
2 cups Baby Bok Choy (halved)
1 cup Shiitake Mushrooms (sliced)
3 tbsp Coconut Aminos or Tamari
1 tbsp Toasted Sesame Oil
Optional: Green Onions and Soft-Boiled Egg

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Instructions

Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger. Sauté for about 2 minutes until fragrant
Pour the broth into the pot and add the coconut aminos. Bring to a gentle boil
Add the sliced shiitake mushrooms to the simmering broth and cook for 3 to 4 minutes until tender
Add the ramen noodles to the broth and cook according to package instructions, about 4 minutes
Gently drop in the shrimp and bok choy. Cook for 2 to 3 minutes until the shrimp are pink and opaque
Taste the broth and adjust seasoning with more coconut aminos or fresh lime juice
Divide noodles, shrimp, and vegetables among bowls, ladle hot broth over, and garnish with green onions and soft-boiled egg if desired

Notes

Do not overcook the shrimp as they will become rubbery.

For leftovers, store broth and noodles separately.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 385 kcal
Sugar: 2 g
Sodium: 780 mg
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 140 mg