1-2 tablespoons olive oil

8 ounces of sliced mushrooms (I like baby portobello)

1 large carrot, grated

4 cloves garlic, minced

4 cups (946ml) low sodium broth/stock of choice

1 tablespoon freshly grated ginger

1 teaspoon low-sodium soy sauce

1 teaspoon sesame oil

2 (3 ounce) packages ramen noodles (discard seasoning packet)

1 pound medium/large raw shrimp (thawed, cleaned, and peeled)

Chopped green onions and cilantro for garnish, optional

In a large pot saute mushrooms and carrot in olive oil for 5 minutes or until they start to soften. Add garlic and cook stirring for 30 seconds. Add broth, ginger, soy sauce, and sesame oil. Cover and bring to a boil.

Once boiling add noodles and shrimp. Cover and boil for 3 minutes. Serve topped with chopped green onions and cilantro if desired.