Shrimp Ramen Noodle Soup

Directions

1. 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.

2. 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.

3. 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.

4. Add the ramen noodles and shrimp. Cook for 2-3 minutes, until noodles are tender.

5. Divide among 4 bowls. Top each with eggs and fresh cilantro. Serve.

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 soft-boiled eggs
• to serve fresh cilantro