- 1 of 1 In a large pot, combine 1 cup low-sodium vegetable broth and seasoning packet from ramen noodles. Add shrimp and simmer 2 minutes; remove shrimp with a slotted spoon and reserve. Add 3 cups low-sodium vegetable broth, water, coarsely chopped bok choy, sliced scallions, sliced shiitake mushrooms and chopped fresh ginger; simmer 5 minutes. Add ramen noodles, break up and cook 3 minutes. Stir in soy sauce and sriracha. Spoon into 4 bowls and add cooked shrimp, 3 hard-boiled egg halves and 1/4 cup bean sprouts to each. Garnish with cilantro, sliced scallions and lime wedges for squeezing. Add more soy sauce, if desired.
Servings Per Recipe: 4
Per Serving: 31 g pro., 754 mg sodium, 342 kcal cal., 13 g Fat, total, 25 g carb., 4 g fiber