NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

2 large Eggs

2 oz Brown rice ramen noodles

2 cups Chicken bone broth

1 tbsp Ghee

1 tsp Toasted sesame oil

1 tbsp Gochujang

2 cloves Garlic

1 tsp Fresh ginger

1 cup Baby bok choy

2 tbsp Green onions

1 tsp Sriracha

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower in the eggs, and simmer for exactly 6 and a half minutes before transferring them to an ice bath.

• 2

  Cook the brown rice ramen noodles according to package directions, drain, and set aside.

• 3

  In a medium saucepan, heat the chicken bone broth with the ginger and half of the minced garlic, simmering gently to infuse the flavors.

• 4

  Add the baby bok choy to the simmering broth for 2 minutes until tender-crisp, then remove from heat.

• 5

  In a separate skillet, melt the ghee over medium-high heat and add the remaining garlic and the shrimp, seasoning with sea salt and black pepper.

• 6

  Whisk together the gochujang, sriracha, and toasted sesame oil, then pour over the shrimp, tossing for 2-3 minutes until the shrimp are pink and glazed.

• 7

  Divide the noodles and broth into a large bowl, top with the spicy garlic shrimp and sliced green onions.

• 8

  Peel and halve the soft-boiled eggs, placing them on top of the ramen before serving immediately.