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. 1 Gather all ingredients.
2. 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. 3 Slice the bok choy in half lengthwise, and then cut in half again in the center crosswise.
4. 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. 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. 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. 7 Ladle into two bowls, and garnish with green onion slices.

Nutrition per serving