Shortcut Shrimp Ramen

Instructions

• In a large Dutch Oven or large stock pot, bring the vegetable broth and miso soup mix to a simmer. (Stir)
• Add the minced garlic and mushroom sliced and let simmer or 7-10 minutes.
• Add in the soy sauce and reduce the heat to low.
• In a small sauce pan, cover the eggs with water and bring to a boil, once the water starts to boil, remove from heat and cover. Let eggs sit for 5-7 minutes.
• Less time for a runnier yolk, more time for a firmer yolk.
• When time is up, rinse them under cold water and peel the eggs. Set eggs aside.
• Add the shrimp and spinach to the broth. Stir.
• In the same sauce pan, boil 3 cups of water. Add the noodles to the boiling water and cook for 4 minutes. Drain noodles.
• Shrimp should be curled and pink now, showing that they're done.
• Separate the noodles into 2-4 bowls,
• Spoon broth, shrimp and vegetables over noodles.
• Slice eggs in half and place each half on top of the noodles.
• Serve hot.

**also please make sure that if you use this recipe that you either remove the shrimp tails before cooking or that guest know to remove them. I leave them on because they look pretty but no one wants to chomp down on a hard shrimp tail. haha**