
Ingredients
- 180g Hakubaku Ramen noodles
- 14 medium prawns, peeled and deveined
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons white sugar
- 1 teaspoon minced ginger
- 2 garlic cloves, minced
- 2 cups chicken or vegetable broth
- 1 cup water
- 1 cup coconut milk
- 1 soft-boiled egg (halved)
- Garnish includes 1 tablespoon chili oil, sliced spring onions, sesame seeds & sliced fresh chillies of choice
Method
- Put two pots of hot water on to boil with one with enough water to cover an egg. Bring to a rolling boil. Once boiling turn down to a gentle simmer. Lower egg and boil for 6 1/2 mins for jammy egg or 7 for a little firmer. Set timer and remove to bowl of cold water to stop cooking once time is up.
- In the second pot once boiling, prepare ramen noodles per package instructions, then drain.
- Once your egg is in to boil, in a small bowl toss prawns in sesame oil and chili flakes. On high heat sear prawns in a non stick pan for 1-2 minutes per side. Set aside.
- In a medium sized pot sauté garlic and ginger until fragrant. Stir in miso paste, soy sauce, and rice vinegar. Add broth of choice, water, coconut milk and sugar. Simmer for 5 minutes.
- Peel and slice egg in half.
- Divide noodles into bowls, ladle hot broth over, and top with prawns, half the egg, spring onions, sesame seeds & fresh chilli if using. Drizzle with chili oil before serving.
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML
- HAKUBAKU - HAKUBAKU ORGANIC RAMEN NOODLE 270G