| 2
tbl |
olive oil |
| 8 oz |
sliced
mushrooms (button or baby portabellos, it doesn't
matter) |
| 1 |
large carrot, grated |
| 4 cloves |
garlic, minced |
| 4 cups |
chicken broth or stock |
| 1" piece |
ginger, peeled and cut in half lengthwise,
smashed with a kitchen knife |
| ˝ tsp |
freshly ground black pepper |
| 2 tsp |
low sodium soy sauce |
| 1 tsp |
sesame oil |
| 2 packages |
ramen noodles, discard the seasoning packets |
| 1 Lb |
small to medium raw shrimp, peeled &
deveined |
| green onions, sliced very thin on the bias,
only the green parts |
|
| chopped cilantro |
Turn the heat to medium under a 3 to 5 quart pot.
Add the olive oil and sauté the mushrooms and carrot for 5
minutes or until they start to soften. Add the garlic and cook
while stirring for 30 seconds.
Now add the broth or stock, ginger, pepper, soy sauce, and
sesame oil. Stir, cover, and bring to a boil.
Once everything comes to a boil, add the noodles and
shrimp. Cover, bring everything back to a simmer, and simmer for
3 minutes.
Take the ginger out and discard it. Serve the ramen topped with
chopped green onions and cilantro if desired.
Add some sriracha sauce or chili oil for a little
kick if you’d like. We like S&B La-Yu chili oil. You can
also substitute left over pork or beef, or just about any
protein for the shrimp.