Ingredients
2
2 servings
- •2 teaspoons sesame oil, divided
- •8 ounces medium shrimp, peeled and deveined
- •0.25 cup chopped carrot
- •4 ounces button mushrooms, sliced
- •4 cups vegetable broth
- •1 tablespoon hoisin sauce
- •1 tablespoon soy sauce
- •2 teaspoons chile-garlic sauce (such as Sriracha®)
- •5 fresh asparagus, trimmed and chopped
- •2 (3 ounce) packages instant ramen noodles, flavor packet discarded
- •2 green onions, chopped
Instructions
- Heat 1 teaspoon sesame oil in a large soup pot over medium heat; cook and stir shrimp until bright pink, about 5 minutes. Transfer shrimp to a plate.
- Heat remaining 1 teaspoon sesame oil; cook and stir carrots and sliced mushrooms until they begin to soften, about 5 minutes. Pour in broth, hoisin, soy sauce, and chile-garlic sauce. Bring to a boil; boil 3 minutes.
- Add asparagus and ramen noodles; boil 3 minutes. Turn off heat. Stir shrimp back into the pot; let stand 4 minutes.
- Divide mixture between two bowls. Garnish with chopped green onions.
Nutritional Facts
Per 2 servings
- Calories: 637
- Carbohydrate: 72g
- Fat: 22g
- Fiber: 5g
- Protein: 37g
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