As the wind roars and the rain starts trickling down, I feel so comforted by this delicious warm bowl of ramen noodles. I haven't tried shrimp in my ramen before, but so far, I think it's the better and tastier option to chicken. The lightness of the shrimp fits perfectly with the broth and still maintains that warm and fuzzy feeling inside when devouring this soup.
I cook very often, even though I've only recently been promoting it on social media, and this is definitely one of the easier and more wholesome meals to make when you are truly busy! And I mean busy in the real sense, where you can't even recall eating that day. This dish, from start to finish (without exaggerating) took me roughly 25 minutes to make. Now if that isn't efficient, then I don't know what is.
Living a busy life and trying to maintain healthy eating and exercise is not an easy thing to manage, especially if you're just starting out with work or university etc, the adjustment will take time. There's no way you can rush the process to getting comfortable with your days in a week, NO. It takes time and I am sure that one of the ways your day can be made easier is to include this into your diet, once or twice a week. I wish I knew about ramen bowls while I was studying in London, because I lived off pasta and salmon steaks, as they were easy to make but not that healthy when that's all that your body is getting.
Definitely try this recipe, and I hope you love it as much as I do. If you have spare veggies in the fridge, no matter what they are, throw them in and the nourishing process will start.
Recipe: Shrimp Ramen noodles
20 shrimp (deveined)
4 garlic cloves, chopped
5cm piece ginger, chopped
2 cups button mushrooms
5 cups chicken broth (I used Halaal chicken stock)
1 tsp soy sauce
1 tsp. Worcestershire sauce
2 packages ramen noodles
1 cabbage, diced finely
Spring onion and chives
Start the chicken broth first (the recipe should be on the packaging) and let it come to a nice boil, after which, let it simmer on a low heat. Then add the soy and Worcestershire sauce.
Sautée the mushrooms with garlic, ginger until brown and golden (not too soft).
Add the mushrooms and garlic sauce to the broth with the ramen noodles, and let it cook for about 5 minutes.
Lastly add the cabbage and any other vegetables you might like- including boiling an egg on the side and not to forget the shrimp!
Serve hot and sprinkle with chives and spring onion and enjoy!