Shrimp Ramen Noodle Soup | Rosemary Farm

Ingredients

• 2 Tbsp olive oil, divided
• 1.5 lbs. 41/60 count shrimp, peeled and deveined
• ½ cup onions, chopped
• ¾ cup carrots, chopped
• ¾ cup red bell peppers, chopped
• 2 cups Bok choy, cut into 1-inch pieces
• 2 tsp fresh ginger, grated
• 4 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• 1 Tbsp sriracha
• 3 Tbsp tamari
• 2 Tbsp brown sugar
• 2 Tbsp lime juice
• 3 (3 oz) packages ramen, seasoning packets discarded
• 4 large Rosemary Farm soft-boiled eggs
• to serve fresh cilantro