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Veggie & Shrimp Ramen

Okay folks, listen up! I have been seriously busy as of late, and just like so many others, when I enter into a state of over-exhaustion my food choices sway towards: easy, fast, and comforting. Enter: RAMEN!

This recipe takes maybe 15 minutes to make including prep time and is awesome for meal prep!

Recipe makes ~6 servings:


  • 10 cups veggie broth

  • 2 tbsp sesame oil

  • 2 tbsp soy sauce

  • 2 tbsp grated ginger

  • 1.5 cups celery (~4 stalks), chopped in bite-sized pieces

  • 1.5 cups carrots (~3 carrots), grated and coined large

  • 3 cup baby bok choy, cut in half

  • 3 cups broccoli (1 small head), chopped roughly

  • 1 cup mushrooms, cut in half

  • 1 bag defrosted shrimp, peeled (sub for extra-firm tofu if want it to be vegan!)

  • 3 packages ramen noodles (skip the seasoning, save for another time - or add one-two if want more flavour)

  • Jalapeño slices for garnish, optional

  1. Bring the veggie broth, sesame oil, soy sauce, and ginger to a boil over high heat in a large pot.

  2. Once boiling, turn down to a medium heat (you still want a rolling boil) and add then in the carrots and celery, stir, and cook for 2 minutes

  3. Then add in the bok choy, broccoli, and mushrooms, stir, and cook for 2 minutes

  4. Add in the raw shrimp and stir, then the ramen noodles, stir again, and cook for the final 3 minutes

  5. Remove from heat, and the jalapeño if you want, and enjoy!!

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