Sometimes you just need a cozy bowl of ramen, and this one hits all the right notes. I started with instant ramen and loaded it up with shrimp, a soft-boiled egg, and a bunch of veggies like carrots, bok choy, and scallions. A little kimchi for that kick, and some sesame seeds to finish it off—it came together so quickly but tasted like so much more than just ramen.
Preparation
15
min
Cooking
6
min
Portion
1
Ingredients
- ½ ramen noodle packet
- 6 large shrimp (size 16–20), frozen
- 1 boiled egg, peeled and halved lengthwise
- 1 baby bok choy, halved or separated
- 1 carrot, cut into matchsticks
- 1 green onion, sliced
- 30 ml (2 tbsp) kimchi
- A few Nori sheets, shredded, to taste
- Fresh cilantro, to taste
- 5 ml (1 tsp) sesame seeds
Preparation
- In a medium pot, boil the ramen noodles in 500 ml of water with ½ of the seasoning packet and the frozen shrimp (peel on for flavour) for 2–3 minutes. Reserve the remaining seasoning for another use.
- Turn off the heat and remove the shrimp. Transfer the noodles and broth to a large bowl.
- Peel the shrimp, discard the shells, and return the shrimp to the bowl.
- Add the boiled egg, bok choy, carrot, green onion, kimchi, Nori, cilantro, and sesame seeds. Serve and enjoy.
Notes
Can be stored in the refrigerator for up to 4 days. Cannot be frozen.
Registered Dietitian Nutritionist in Montreal
