Ingredients

The following ingredients have 2 Servings
  • 8 oz raw shrimp ((fresh or defrosted from frozen))
  • 1 tsp sesame oil or avocado oil
  • 3 TBSP minced shallot
  • 4-6 oz baby portobello mushrooms
  • 4 cups quality vegetable broth*
  • 4 oz ramen noodles
  • 1/2 tsp soy sauce
  • 2 TBSP Sriracha
  • 2-3 TBSP chopped green onions
  • 1/2 lime ((cut into wedges, plus 1/2 tsp fresh lime juice))
  • sesame seeds
  • red pepper flakes
  • extra sriracha for drizzling
  • sliced jalapeño
  • fresh spinach
  • bok choy
  • soft-boiled eggs

Instruction

  • Thaw shrimp if using frozen. If you can, buy cleaned tail-on shrimp and keep the tail on for extra flavor for your broth. It basically turns vegetable broth into a seafood stock of sorts and is totally optional but totally tasty! You'll remove the peel/tail before diving in.
  • In a medium pot over medium-high heat, add a teaspoon of oil and sauté your shallot and mushrooms.
  • Once golden and tender, remove the veggies (set aside on a plate) and add a quart of broth to your pot.
  • Bring broth to a boil and cook ramen noodles per package instructions. When you have about a minute left on the noodle's cook time, add soy sauce, Sriracha, and shrimp to the pot.
  • Stir in your lime juice. Give the broth a little taste and further season if/as desired. Extra Sriracha will add heat while extra soy sauce will add saltiness and umami.
  • Use tongs to divide your ramen between to 2 bowls. Repeat for your sautéed veggies.
  • Pour the broth and shrimp over each bowl and top with lime wedges, green onion, sesame seeds and all your favorite toppings from the list above. Enjoy while it's hot!