Lobster Broth Noodle Bowl

Slurpy noodles in a shrimp and broccoli packed broth make for a delicious light dinner for one.

• Ready In: 30 mins
• Serves: 1
• Yields: 1 large bowl

Ingredients

• 13  large raw shrimp, shell-on
• 1  teaspoon  better than bouillon  lobster base (or chicken broth powder)
• 1⁄2 teaspoon soy sauce
• 2 1⁄2 cups hot water
• 2  ounces bean thread noodles
• 150  g broccoli, chopped
• 150  g  shirataki noodles or 150  g  kelp  noodles, drained and separated into strands
•  hot sauce and pickled ginger, to taste

Directions

1. Preheat the oven to 400F and spread the shrimp out in one layer on a lined cookie sheet.
2. Bake for 6-8 minutes, until done. Set aside (peel if you really want to).
3. Meanwhile, in a saucepan, whisk together the lobster base, soy sauce and water and bring to a boil.
4. Add the bean thread noodles and cook, stirring occasionally, 5 minutes.
5. Add the broccoli and kelp noodles and cook 5 minutes longer.
6. Pour into a bowl and top with the roasted shrimp.
7. Add hot sauce and pickled ginger to taste.