• Prep time: 10 minutes

• Cook time: 15 minutes

• Servings: 2

Ingredients

• For the Shrimp:

  • ½ lb large shrimp, peeled and deveined

  • 1 tbsp butter or neutral oil

  • ½ tsp garlic powder

  • Salt and black pepper to taste

• For the Ramen:

  • 2 packages (3 oz each) instant ramen noodles (discard seasoning packets)

  • 4 cups chicken or vegetable broth

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tsp fresh ginger, grated

  • 2 cloves garlic, minced

  • 1 cup fresh baby spinach or chopped bok choy

  • Garnish: Sliced green onions, toasted sesame seeds, and optional soft-boiled eggs.

Instructions

1. Sauté Aromatics: In a medium saucepan, heat sesame oil over medium heat. Add the minced garlic and ginger, cooking for about 1 minute until fragrant.

2. Build the Broth: Pour in the broth and soy sauce. Bring the mixture to a boil.

3. Cook Noodles and Veggies: Add the ramen noodles to the boiling broth. Cook for 2–3 minutes, then stir in the spinach or bok choy until wilted.

4. Sear Shrimp: While the broth simmers, heat butter in a separate skillet over medium-high heat. Season shrimp with salt, pepper, and garlic powder. Sauté for 2–3 minutes per side until pink and opaque.

5. Assemble: Divide the noodles and broth into two large bowls. Top with the seared shrimp.

6. Garnish: Finish with a sprinkle of green onions and sesame seeds.

Nutrition Information (Per Serving)

Estimated based on standard home-cooked ingredients.

• Calories: 420–450 kcal

• Total Fat: 18–21g

• Cholesterol: 150–200mg (varies with egg)

• Sodium: 1,200–1,600mg

• Total Carbohydrates: 35–42g

• Protein: 25–28g