Description
Indulge in savory Shrimp Ramen Bowls! Discover how to create this delicious and satisfying dish with our easy-to-follow recipe. Perfect for a quick and flavorful meal.
Ingredients
- 4 packs (680g) Wild Gulf Shrimp
- 1 tbsp (15ml) Sesame Oil
- 1 tsp (5 ml) Chili Powder, divided
- 1 tsp (5ml) Sesame Oil
- 1 Small Yellow Onion, thinly sliced
- 1 tsp (5 ml) Freshly Grated Ginger
- 3 Garlic Cloves, minced
- 8 cups (1.9L) Chicken or Vegetable Broth
- 2 tbsp (30ml) Lime Juice
- 1/4 cup (60ml) Soy Sauce or Coconut Aminos
- 5 squares (425g) ramen noodles, about 15 ounces (discard any seasoning packet)
- 2 cups (480 ml) Chopped Bok Choy
- 16 oz (450g) Sliced Mushrooms
- 4 Soft Boiled Eggs, Hard Boiled Eggs or Poached Eggs
- Lime Slices
- Shredded Carrots
- Sliced Green Onions
- Sesame Seeds
- Fresh Cilantro
Instructions
- Put a medium saucepan on the stove and bring water to a rolling boil.
- Carefully place four cold eggs into the boiling water, cover the pan, and let them cook for 6 minutes.
- After 6 minutes, transfer the eggs to a bowl of ice water to cool them quickly.
- Once cooled, peel the eggs when you’re ready to add them to your soup.
- In a large pot, warm the sesame oil over medium heat. Add the shrimp and half of the chili powder to the pot.
- Cook the shrimp, stirring occasionally, until they become firm and turn pink.
- Take the shrimp out of the pot and set them aside for later.
- Into the same pot, add more sesame oil and the thinly sliced onion, cooking until they just start to become clear, about 5 minutes.
- Stir in the freshly grated ginger and minced garlic, cooking for an additional minute.
- Pour the broth into the pot along with lime juice and soy sauce, then bring the mixture to a boil.
- Add the ramen noodles, chopped bok choy, and sliced mushrooms to the bubbling broth. Cook for about 3-4 minutes, until the noodles are tender.
- Once the noodles are ready, return the shrimp to the pot.
- To serve, spoon the soup into bowls, top with the sliced boiled eggs, and garnish with your choice of lime slices, shredded carrots, sliced green onions, sesame seeds, and fresh cilantro.
Notes
- For a vegetarian option, substitute Wild Gulf Shrimp with tofu or more vegetables like bell peppers and snap peas.
- To add a spicy kick, increase chili powder amount or add a dash of hot sauce to the broth.
- Customize toppings with bean sprouts or sliced jalapeños for extra flavor and texture.
