INGREDIENTS
2 tablespoons sesame oil
1 pound shrimp
3 teaspoons chili powder, divided
2 shallots, thinly sliced (or ½ small yellow onion)
1 inch fresh ginger, peeled and grated
2 garlic cloves, minced
8 cups chicken broth (I like to use low sodium)
¼ cup lime juice
¼ cup soy sauce
4-5 squares ramen noodles, about 12-15 ounces (discard any seasoning packet)
2 cups fresh baby spinach
4 soft or hard boiled eggs (cooking directions in notes)
Optional garnishes:
Lime wedges, shredded carrots, sliced green onions, sesame seeds, hoison sauce
INSTRUCTIONS
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Heat 1 tablespoon sesame oil in large pot over medium heat. Add shrimp and sprinkle with 1 teaspoon chili powder. Cook until firm and pink, stirring occasionally.
Remove the shrimp from the pot and set aside. Add an additional tablespoon of sesame oil and shallots to the pot. Cook for 3-5 minutes until translucent. Add the ginger and garlic and cook another minute.
Add in the broth, lime juice, soy sauce, and 1-2 teaspoons of chili powder (depending on how spicy you want the ramen). Simmer for about 10 minutes.
Bring to a boil then add the noodles and spinach. Cook until the noodles are soft, about 3-4 minutes. Mix the shrimp in with the noodles and broth.
Ladle into bowls and serve with boiled eggs, lime wedges, shredded carrots, green onions, sesame seeds, and hoison sacue to add a touch of sweet. Enjoy!
NOTES
Soft or hard boiled eggs: Bring a small pot of water to a boil then carefully add the eggs. Boil the eggs for 6 minutes for soft yolks and 10 minutes for hard yolks. Once done, immediately transfer to an ice bath to cool.
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