Shrimp Ramen

For a night in......<3

Shrimp ramen is one of those cozy meals that you make anytime of the year. But specifically, autumn! One of my favorite seasons that we are about to step into <3

Recipe:

• 1 lb pounds shrimp heads and shells

• 3 cups water (for shrimp stock)

• 1 teaspoons salt (for shrimp stock)

• 1 tablespoons shrimp oil

• 1 cups chicken stock

• 1 tablespoons garlic, minced

• 1 teaspoons ginger, minced

• 1/2 cups diced onion

• 3 green onions, sliced

• 2 tablespoons soy sauce

• 2 ramen noodles

• 2 baby bok choy, halved

Make the shrimp stock: Simmer 1 pounds shrimp heads and shells in 3 cups water (for shrimp stock) until reduced down to about 2 cups of liquid. Season with 1 teaspoons salt (for shrimp stock) and 1 tablespoons shrimp boil. Strain and set the stock aside.

Prep the chicken broth: Have your 1 cups chicken stock cooked and ready, set aside separately from the shrimp stock.

Sauté the aromatics: In your soup pot, sauté 1 tablespoons garlic, minced, 1 teaspoons ginger, minced, 1/2 cup diced onion, and half of the 3 green onions, sliced until fragrant, about 2 minutes.

Build the broth: Add the reserved shrimp stock and 1 cups chicken stock to the pot with the aromatics and vegetables. Bring to a simmer.

Sear Bok Choy: Add bok choy to a pan of chilli oil and sear to your liking.

Season the broth: Stir in 2 tablespoons Fly By Jing’s soy sauce, tasting and adjusting to your liking.

Cook the noodles: Add 2 packs of noodles directly into the broth (or cook separately and add to the bowl), until tender.

Serve: Ladle broth and noodles into bowls, top with the remaining 3 green onions, sliced, and serve hot.