Style up your ramen and create a delicious meal with flavorful broth and appetizing ingredients. You can control the spiciness with the amount of Sriracha.
Ingredients
- 3.5 cups low sodium chicken broth
- 2 tablespoons Sriracha
- 1 tablespoon low sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon peeled and minced fresh ginger
- 2 cloves garlic , minced
- 3 heads baby bok choy
- 1 cup sliced cremini mushrooms , such as Baby Bella
- 0.5 reds bell pepper , thinly sliced
- 2 , 3 ounce
- 8 ounces peeled , deveined large shrimp, thawed if frozen
- 1 tablespoon freshly-squeezed lime juice
- 2 greens onions , sliced
Instructions
-
1
Gather all ingredients.
-
2
Bring chicken broth to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low and stir in chile-garlic sauce, soy sauce, sesame oil, ginger, and garlic. Cover the saucepan and simmer for 5 minutes.
-
3
Slice the bok choy in half lengthwise, and then cut in half again in the center crosswise.
-
4
Add bok choy to broth, cover the saucepan, and cook for 2 minutes. Remove cover, add mushrooms and red bell pepper, and cook for 3 minutes.
-
5
Increase the heat to medium-high and add ramen noodles to broth, discarding seasoning packet. Stir constantly, separating the noodles and cook for 3 to 4 minutes. Taste and adjust seasonings as desired.
-
6
Stir in shrimp and lime juice. Cook until shrimp are curled and opaque, and ramen noodles are tender, 2 to 3 minutes more.
-
7
Ladle into two bowls, and garnish with green onion slices.
Nutrition Facts
Per serving
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