Dinner
Shrimp Ramen Noodle Soup
Instant ramen becomes a thing of the past with this quick and nutritious homemade take on the convenience staple.
There's nothing quite like a bowl of warm soup on a chilly January day, and we have a recipe to elevate your soup game... a delicious Shrimp Ramen Noodle Soup.
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 Dakota Layers soft-boiled eggs
- to serve fresh cilantro
Instructions
- 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.
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