Shrimp Ramen Noodle Soup
Instant ramen becomes a thing of the past with this quick and nutritious homemade take on the convenience staple. Full of veggies and shrimp, this recipe comes together in 30 minutes, making it a winter weeknight classic.
|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” pieces|
|2 tsp||fresh ginger, grated|
|4 cloves||garlic, minced|
|6 cups||low-sodium vegetable broth|
|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 four bowls. Top each with eggs and fresh cilantro. Serve.
- Calories: 495
- Total fat: 19g
- Saturated fat: 6g
- Carbohydrate: 43g
- Dietary Fiber: 5g
- Protein: 36g
- Cholesterol: 400mg
- Sodium: 2730mg
Grain: 1 oz
Vegetable: 1.25 cup