Ramen Noodle Soup, Sopa Japon #ramen #ramennoodles #noodles #cooking #food #soup #japanese #gourmet

Ingredients (Serves 4) 2 medium carrots, thinly sliced 4 baby bok choy, chopped 2 tilapia fillets, cut into bite-sized pieces 12 oz (340 g) shrimp, peeled and deveined ¼ cup fresh cilantro, chopped ¼ cup fresh parsley, chopped 1 tablespoon olive oil 4 packs ramen noodles 4 teaspoons soy sauce 2 teaspoons fresh ginger, grated Salt to taste Instructions 1. Cook the seafood and vegetables Heat the olive oil in a large skillet over medium-high heat. Add the carrots and cook for 4–5 minutes until they begin to soften. Add the bok choy and cook for 2 minutes. Add the tilapia pieces and cook gently for about 4 minutes. Add the shrimp and cook for another 2–3 minutes, until pink and opaque. Stir in the cilantro and parsley. Season lightly with salt to taste. 2. Cook the noodles separately Bring a pot of water to a boil. Cook the ramen noodles according to the package directions. Drain thoroughly and set aside. 3. Prepare the serving bowls Place in each bowl: 1 teaspoon soy sauce ½ teaspoon freshly grated ginger 4. Assemble Spoon the hot tilapia, shrimp, carrots, bok choy, cilantro, and parsley into the bowls over the soy sauce and ginger. Toss gently so the heat releases the aroma of the ginger. Add the drained ramen noodles. Mix lightly and serve immediately. Optional Finishing Touches Extra chopped cilantro on top Thinly sliced green onions A squeeze of fresh lime juice The result is a light, fresh ramen bowl where the soy sauce and ginger provide the main seasoning, while the tilapia, shrimp, vegetables, and herbs remain the stars of the dish.