📖 Instructions

1. Get Started: Begin by prepping all your ingredients. It’s like getting your ducks in a row before the curtain rises. Chop the garlic and ginger finely. Measure out your soy sauce, sriracha, and other flavorings. It makes the cooking process so much smoother!
2. Prep the Shrimp: Peel and devein the shrimp. I like to leave the tails on for presentation, but that’s totally up to you. Toss them with a pinch of salt and pepper. A little secret? Pat them dry with a paper towel before cooking. This helps them get a beautiful sear!
3. Sauté Aromatics: Heat the sesame oil in a large pot or Dutch oven over medium heat. Add the minced garlic and ginger, and sauté for about 30 seconds, or until fragrant. Watch them carefully! You don't want them to burn.
4. Build the Broth: Pour in the chicken broth and bring to a simmer. Add the soy sauce, sriracha, rice vinegar, and brown sugar. Stir well to combine. This is where you can taste and adjust the seasoning to your liking. More sriracha for extra heat? Yes, please!
5. Cook the Noodles: Add the ramen noodles to the simmering broth. Cook according to the package directions, usually about 3-5 minutes, or until tender. Keep an eye on them so they don't become mushy.
6. Cook the Shrimp: While the noodles are cooking, gently add the shrimp to the broth. Cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them, or they'll become rubbery. No one wants rubbery shrimp.
7. Assemble and Serve: Divide the ramen and broth between bowls. Garnish generously with fresh cilantro, sliced green onions, and a squeeze of lime juice. A sprinkle of sesame seeds adds a nice touch, too. What does this mean for you? A perfect bowl of warmth. Slurp away!
8. Optional additions: Feel free to add other vegetables to the ramen such as Bok Choy, shiitake mushrooms, or bean sprouts to make it even more nutritious! Also an egg will add richness. Cook to taste, but about 2 minutes in the boiling broth will provide a runny yolk.