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
Bring the veggie broth, sesame oil, soy sauce, and ginger to a boil over high heat in a large pot.
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
Then add in the bok choy, broccoli, and mushrooms, stir, and cook for 2 minutes
Add in the raw shrimp and stir, then the ramen noodles, stir again, and cook for the final 3 minutes
Remove from heat, and the jalapeño if you want, and enjoy!!