Quick prawn and salmon Ramen
Add a freshly soft boiled egg to make a complete ramen dinner!
Ingredients
- 800 ml chicken stock
- 2 pack rice or ramen noodles
- 3 tbsp. soy sauce
- 1 tbsp rice vinegar
- 1 tbsp. sesame oil
- 1 tsp fish sauce
- 100 g pack choy shredded
- 100 g mushroom sliced
- 1 bunch asparagus sliced
- ¼ tsp red chilli paste or more
- 2 cm fresh ginger sliced, optional
- 1 clove garlic chopped, optional
- 200 g prawns
- 200 g salmon diced
- 40 g coriander chopped
Method
- First, if using soft boil eggs, place a saucepan of water to boil over hight heat. Once boiling, add the eggs. Simmer for 4 minutes. Remove from the heat and quickly peel the eggs and keep aside until needed.
- In the meantime, in a wok or a saucepan, over medium heat, add the stock, the miso paste if using, soy sauce, mirin, sesame oil, fish sauce and bring to the boil.
- Add the noddle to cook in the stock and the vegetables.
- Simmer for 5-8 minutes or until the vegetables are just softened yet still crunchy.
- Add the prawns and salmon pieces. Simmer for a further 2-4 minutes until the fish is cooked to your liking.
- Pour and divide the noddle mixture in serving bowls and add in each half of the soft-boiled eggs in each bowl.
- Spoon over extra hot broth and sprinkle with some parsley or coriander.
- Enjoy immediately.
