Serving Size: 3-4

Cook time: 30 minutes

Ingredients

1/2 pound of raw shrimp, peeled, deveined, tail on

1 tablespoon Slight Kitchen Werk garlic infused EVOO

1 tablespoon garlic, minced

½ tablespoon ginger, minced

1 red bell pepper, sliced

6 cremini mushrooms, sliced

8 green onion, sliced bottoms (cut off hairy part and save the green part for topping)

1 cup carrots, shredded

1 small stalk lemongrass, sliced in half

1 teaspoon sesame oil

1 ½ teaspoon soy sauce

1 teaspoon worcestershire

7 cups water

3 packages shrimp ramen noodles (noodles + seasoning packets)

Paprika

Sea salt

Freshly cracked black pepper

Optional toppings for soup:

Soft boiled egg (boil 5 -7 minutes)

Jalapenos, sliced

Cilantro

Bean sprouts

Green onion, sliced

Lime, sliced

Sriracha

Instructions:

1. Rinse shrimp then toss with lime juice and set aside.

2. In a pot, add in EVOO, green onion, red pepper, carrots and mushrooms. Cook on medium- high heat for about 3 minutes.

3. Add in garlic, ginger and a dash of salt & pepper, then continue cooking until veggies slightly begin to brown.

4. In same pot, pour in water, add in lemon grass, sesame oil, soy sauce, worcestershire, dash of paprika and 3 ramen seasoning packets; bring to a boil.

5. Once boiling, add in ramen noodles and cook for 2 minutes until almost tender.

6. Add in shrimp, give everything a stir and remove from heat. Let shrimp continue to cook in broth until pink and cooked through (about 3 minutes.)

7. Serve hot and finish with desired fresh toppings (options listed above.)

8. Enjoy!

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