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Prawn and Miso Noodle Soup

This is a ramen recipe that I’ve tweaked over the years to my own liking and to what I’ve got in the cupboard at home. Ramen is my guilty pleasure and I loved it so much when I travelled Japan. This recipe is a taste of ramen without the wheat noodles and a gut supporting broth.


Serves 2


Ingredients

For the Broth:

4-6 cups broth or stock

200g dried and fresh mushrooms

2 tomatoes, diced

4 slices ginger

2 garlic cloves roughly chopped

2 Tbsp tamari or soy sauce

1 Tbsp miso paste

1 tsp maple syrup

1 tsp Vegemite or marmite

1/2 tsp kelp powder or other seaweed

1/4 tsp ground pepper

1 tsp sea salt

Pinch of chilli flakes, optional

180g dried noodles (I used vermicelli)

1/2 head broccoli

1 bok choy finely chopped

300g prawns


Method

  1. Pop all the broth ingredients in a medium sized pot on high heat and bring to the boil and let simmer for 10 minutes.

  2. Add in the prawns, noodles and other vegetables and cook for another 3-5 minutes until the prawns and noodles looked cooked

  3. Pour into large bowls and garnish with spring onion, coriander or whatever else you’ve got at home.

As usual, my recipes are a guideline and feel free to pop in anything else you’ve got in the fridge at home to enhance the flavour. Enjoy!

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