Homemade Shrimp Ramen and Veggies

EQUIPMENT

 13-quart soup pot

 1Saute pan

INGREDIENTS

  •  1 Lotus Foods millet & brown rice ramen noodles
  •  2 cups Kettle & Fire Chicken Bone Broth
  •  ½ cup MushroomsSliced
  •  ½ cup BroccoliCooked
  •  ½ cup CarrotsShredded
  •  1 tbsp GarlicMinced
  •  ½ tbsp Ginger paste

SHRIMP

  •  8 ShrimpRaw
  •  Saltto taste
  •  Black pepperto taste
  •  Dak’s Spices Asian Zing
  • GARNISH
  •  1 EggSoft cooked
  •  ¼ cup Scallions
  •  4 Fresh jalapenosThinly sliced
  •  ¼ cup CilantroChopped
  •  Dak’s Spices Everything But Tha Saltor everything but the bagel seasoning
  •  Avocado oil spray

1

  1. In a sauté pan, lightly spray with avocado oil and heat to medium heat.

2

Add the mushrooms and cook until tender.

3

Once mushrooms are tender, add the cooked broccoli and shredded carrots.

4

Season with salt, pepper and Dak’s Asian Zing seasoning

5

While the veggies are cooking, pour the chicken bone broth into the 3-quart pot. bring to a low boil.

6

Once a low boil, add the ramen noodles.

7

While the veggies and noodles are cooking prepare your egg, I use a Dash egg cooker and set to soft boil. Once done, place into a bowl with water and ice to stop cooking process.

8

Once all noodles and veggies are all cooked, add the veggies into the broth with noodles.

9

Season with ginger paste and minced garlic.

10

Pour everything into a bowl, garnish with eggs, scallions, cilantro and everything but the salt (bagel) seasoning.