Servings: 4

2 packs ramen style noodles, prepped 2 packs ramen style noodles, prepped
2 tbsp oil 2 tbsp oil
12 ounces shrimp, peeled and deveined (or chicken) 12 ounces shrimp, peeled and deveined (or chicken)
1 head baby bok choy bottom, trimmed and chopped into pieces 1 head baby bok choy bottom, trimmed and chopped into pieces
2-4 tbsp miso paste, to taste 2 to 4 tbsp miso paste, to taste
4 cups chicken broth 4 cups chicken broth
3 tbsp soy sauce 3 tbsp soy sauce
1 tbsp rice cooking wine 1 tbsp rice cooking wine
3 tsp garlic, minced 3 tsp garlic, minced
1 tsp ginger paste 1 tsp ginger paste
⅓ cup milk sub or coconut milk (canned or boxed) ⅓ cup milk sub or coconut milk (canned or boxed)
4 eggs, hardboiled 4 eggs, hardboiled
⅓ cup green onions, chopped ⅓ cup green onions, chopped
Optional add ins: subheading: Optional add ins:
Sliced, sautéed mushrooms Sliced, sautéed mushrooms
Sprouts Sprouts
Shredded carrots Shredded carrots
Sliced radishes Sliced radishes
Baby corn Baby corn
Snap peas Snap peas
Cilantro Cilantro
¼ tsp garlic chili sauce, optional for spice ¼ tsp garlic chili sauce, optional for spice

Place oil in a skillet over medium-high heat on the stove.
Add the shrimp, season to taste, and sauté just done. Remove and set aside.
Add the bok choy to the hot pan, season to taste, and sauté until wilted. Add the garlic and sauté for another 30 seconds. Remove and set aside.
In a saucepan over medium heat, combine the chicken broth, miso paste, soy sauce, rice cooking wine, ginger paste and milk sub. Stir to combine well. Continue to simmer for 10 to 15 minutes.
Add the prepped ramen style noodles and stir to combine.
Divide the broth and noodles into 4 bowls.
Top with shrimp, bok choy, green onions and a hard-boiled egg cut in half. Add any other veggies or toppers you like.
Top with a drizzle of garlic chili sauce for heat if desired.