Ingredients
| olive oil, divided |
2 Tbsp
|
| shrimp, peeled and deveined |
1.5 lbs. 41/60 count
|
| onions, chopped |
½ cup
|
| carrots, chopped |
¾ cup
|
| red bell peppers, chopped |
¾ cup
|
| bok choy, cut into 1-inch pieces |
2 cups
|
| fresh ginger, grated |
2 tsp
|
| garlic, minced |
4 cloves
|
| low-sodium vegetable broth |
6 cups
|
| sriracha |
1 Tbsp
|
| tamari |
3 Tbsp
|
| brown sugar |
2 Tbsp
|
| lime juice |
2 Tbsp
|
| ramen, seasoning packets discarded |
3 (3 oz) packages
|
| soft-boiled eggs |
4 large
|
| fresh cilantro |
to serve
|
Directions
- 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.