When I don’t feel like cooking, I just want to make something easy, fuss free and preferably all in one pot. Something like Ramen would fit the bill. I have shrimps and bok choy on hand, so I will be making shrimp ramen with bok choy.
Ingredients:
- 1 bag of Kelp Noodles (or Shirataki Noodle for another low carb option)
- 4 cups of broth
- Shrimps (as much or as little as you’d like)
- 4 egg
- Bok Choy
- Salt and pepper to taste
- Shiitake mushroom (optional)
- Green onions (optional)
Makes 4 servings
Directions:
- Boil the broth.
- While waiting for the broth, gather the other ingredients, rinse the noodle, prepare the bok choy. (Here’s another post where I use Kelp Noodle and how I prepare it)
- When the broth is boiling put in the noodle, wait until it boils again and then put the shrimp and bok choy.
- Before the shrimps are completely cooked, put in the eggs.
- Turn off the stove and put the lid on the pan.
- You’re done! (If you like your eggs runny take the lid off sooner and if you like your eggs firm leave the lid a little longer. I like mine runny).
Tips:
- To cut cooking time, you can substitute bok choy with spinach. I didn’t have spinach on hand therefore I just use whatever was available.
- Add sesame oil for that asian flavor.
- To enhance the flavor, I find that using seasoning that has a more complex flavor will simplify your cooking but you will still get that great taste. I’m only using Red Boat Salt that I got as a sample for seasoning this ramen, and it tastes surprisingly delicious. I can’t wait until this salt is officially for sale.
