Name: Ramen with Shrimp
Ingredients: 8 ounces mushrooms (sliced); 1 carrot (large, peeled and grated); 2 garlic cloves (peeled and minced); 1 tablespoon ginger (peeled and finely grated); 6 cups chicken stock (or vegetable stock, or water); 2 tablespoons tamari (or soy sauce); 1 teaspoon sesame oil; 6 ounces ramen noodles (this weight may vary by up to one ounce, depending on the ramen noodles that you use); 1 pound raw shrimp (peeled and deveined); 1 cup green beans (chopped into spoon-sized pieces. Fresh or frozen is fine); ½ cup corn (fresh or frozen is fine); 2 scallions (sliced for garnish. Optional); salt; pepper

Place a large saucepan (or small stockpot) over a medium-high heat. Add the mushrooms and carrot, sprinkle with salt and pepper, and cover. Cook for 3-5 minutes, stirring occasionally. If the mushrooms are fresh, water will ooze out from them. This is good. If they remain dry, add up to ¼ cup of water
When the vegetables are mostly cooked through, add the garlic and ginger. Stir until fragrant
Add the stock, tamari, and sesame oil, and bring to a boil. Add the ramen, and when the simmer returns, reduce the heat to medium low. Cook uncovered for 4-5 minutes, separating the noodles with a wooden spoon as it simmers
When the noodles are almost cooked through, turn the heat to high, and add the shrimp, green beans, and corn. When it comes back to a simmer, reduce the heat to medium low, a gentle simmer, and cook 1-2 minutes, or until the shrimp are cooked through. Taste the soup, and adjust the flavor to your liking, with tamari or sesame oil
Serve immediately, and garnish with scallions

Ramen with Shrimp

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