Lobster Broth Noodle Bowl

• 13 large raw shrimp, shell-on
• 1 teaspoon better than bouillon lobster base (or chicken broth powder)
• 12 teaspoon soy sauce
• 2 12 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

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.
3. Set aside (peel if you really want to).
4. Meanwhile, in a saucepan, whisk together the lobster base, soy sauce and water and bring to a boil.
5. Add the bean thread noodles and cook, stirring occasionally, 5 minutes.
6. Add the broccoli and kelp noodles and cook 5 minutes longer.
7. Pour into a bowl and top with the roasted shrimp.
8. Add hot sauce and pickled ginger to taste.

shrimp, base, soy sauce, water, noodles, broccoli, shirataki noodles, hot sauce

Taken from www.food.com/recipe/lobster-broth-noodle-bowl-493939 (may not work)