YIELDS1 Serving
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INGREDIENTS
- 1 Lotus Foods millet & brown rice ramen noodles
- 2 cups Kettle & Fire Chicken Bone Broth
- ½ cup MushroomsSliced
- ½ cup BroccoliCooked
- ½ cup CarrotsShredded
- 1 tbsp GarlicMinced
- ½ tbsp Ginger paste
SHRIMP
- 8 ShrimpRaw
- Saltto taste
- Black pepperto taste
- Dak’s Spices Asian Zing
- GARNISH
- 1 EggSoft cooked
- ¼ cup Scallions
- 4 Fresh jalapenosThinly sliced
- ¼ cup CilantroChopped
- Dak’s Spices Everything But Tha Saltor everything but the bagel seasoning
- Avocado oil spray
1
- In a sauté pan, lightly spray with avocado oil and heat to medium heat.
2
Add the mushrooms and cook until tender.
3
Once mushrooms are tender, add the cooked broccoli and shredded carrots.
4
Season with salt, pepper and Dak’s Asian Zing seasoning
5
While the veggies are cooking, pour the chicken bone broth into the 3-quart pot. bring to a low boil.
6
Once a low boil, add the ramen noodles.
7
While the veggies and noodles are cooking prepare your egg, I use a Dash egg cooker and set to soft boil. Once done, place into a bowl with water and ice to stop cooking process.
8
Once all noodles and veggies are all cooked, add the veggies into the broth with noodles.
9
Season with ginger paste and minced garlic.
10
Pour everything into a bowl, garnish with eggs, scallions, cilantro and everything but the salt (bagel) seasoning.
