Rich, fragrant ramen with coconut water, lime, shrimp, kale, and bold aromatics.

2–3 pounds shrimp (peeled and deveined)

6 cups vegetable or seafood broth

1 quart coconut water

1/3 cup soy sauce or tamari

1/4 cup fermented chili sauce

1/4 cup tahini

2 yellow onions, minced

6 garlic cloves, minced

1 tablespoon fresh ginger, minced

1/3 cup fresh lime juice

5 cups kale, chopped

Dry ramen noodles (any style)

Chopped green onions

Chopped cilantro

Lime wedges

Fermented pepper slices

Soft-boiled eggs (optional)

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1. In the slow cooker bowl, combine chili sauce, tahini, onions, garlic, ginger, and lime juice.

2. Pour in broth, coconut water, and soy sauce. Cover and cook on low for 6 hours.

3. Turn to high. Stir in kale and shrimp. Cook uncovered for 3 minutes until shrimp is opaque.

4. Taste and adjust with salt or extra chili sauce.

5. Soften ramen noodles in boiling water, drain, and divide into bowls.

6. Optional: Boil eggs 7–8 minutes, chill, peel.

7. Ladle hot broth with shrimp and kale over noodles.

8. Top with cilantro, green onions, optional egg halves, pepper slices, and lime wedges.

9. For stovetop: sauté aromatics, simmer 2 hours, add kale and shrimp 3 minutes.

10. For Instant Pot: pressure cook 15 minutes, natural release, add kale and shrimp 3 minutes.

Keep noodles separate until serving for best texture. Adjust lime for brightness. Use tamari for gluten-free.