Shrimp Ramen

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

• 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.

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