Prawny Mentsuyu Noodle Soup

Ingredients

• 1/2 cup Mentsuyu soup base
• 300gm peeled raw prawns
• 2/3 packet hakubaku udon noodles
• 2 baby bok choy, quartered then halved crossways
• 1/2 cup frozen corn kernels
• 2 whole spring onions, sliced
• Sliced fresh chillies (optional)
• Seaweed and sesame Furikake (optional)

Method

1. Cook noodles according to packet instructions (boil 10 minutes)
2. At the same time mix Mentsuyu stock with 2 cups water, bring to a gentle simmer.
3. Put the bok choy on a heat proof container, when the noodles are cooked drain the hot water into the container with the bok choy.
4. At the same time:- when the noodles have 5 minutes to go, put the prawns in the stock to cook. When the noodles have 2 minutes to go add the frozen corn. When the noodles are cooked, turn off the stock with prawns and corn
5. To assemble, using large noodle bowls, distribute noodles between 2 bowls.Drain the bok choy and distribute between the 2 bowlsUsing tongs distribute the cooked prawns between the bowlsPour the stock and corn into the bowlsGarnish the soup with sliced spring onion, chillies and furikakeENJOY!

Product used in recipe

• HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 180G