Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Bring the vegetable broth to a gentle simmer in a medium pot.
Add garlic and ginger to the simmering broth and cook for 1 minute.
Stir in soy sauce and rice vinegar, then taste and adjust seasoning.
Add noodles and cook according to package directions until just tender.
In the last minute of noodle cooking add carrots and bok choy to blanch.
Gently heat precooked shrimp in the broth for 30 to 60 seconds until warmed through.
If using an egg, poach it directly in the simmering broth for about 3 minutes for a soft yolk.
Turn off heat and stir in sesame oil and tofu if using instead of egg.
Divide noodles, broth, shrimp, and vegetables between bowls.
Top with the egg or tofu, sprinkle green onions and optional red pepper flakes, and serve with lime wedges.

Use precooked shrimp to cut active time significantly and consider swapping noodles for shirataki or konjac noodles for fewer calories.