Spicy Shrimp Miso RameN (Serves 2)
INGREDIENTS
12 - 18 large shrimp peeled and deveined
32 oz organic low sodium chicken broth
2 TBS light sweet miso paste
1 TBS gochujang chili paste
1 TBS minced garlic
2 TBS EVOO or Avocado Oil
2 brown rice ramen cakes (King Soba)
1/2 cup thinly sliced onions
1 cup sliced shitaki mushrooms
1 cup bean sprouts
1/2 tsp chili flakes (more to taste)
2 soft boiled eggs
3 stalks of baby bok choy
INSTRUCTIONS
1. Place shrimp into bowl with gochujang chili paste and marinate for 20 - 30 minutes
2. In soup pot add 1 TBS of oil and sautee garlic until frequent
3. Add mushroom and toss until coated with garlic and oil
4. Add shrimp to pot and cook on medium heat until shrimp is cooked
5. Pour in chicken broth and add miso paste, chili flakes and onions, stirring until everything is mixed. Put on simmer
6. In a separate pot, prepare ramen cakes as directed on package.
7. While ramen is cooking, slice the three bok choy stalks in half, cutting off the ends. Add to broth.
8. When ramen if fully cooked, drain and rinse. Divide ramen into two bowls.
9. Peel eggs and slice down the middle
10. Divide broth into each bowl
11. Add half of the bean sprouts between bowls and place eggs on top
NUTRITIONAL INFORMATION (ESTIMATED) per serving
Calories: 572
Protein: 42g
Carbohydrates: 74g
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 170mg
Sodium: 1,446mg
Sugar: 10g
Fiber: 4g