Prawn & Ramen Soup

• Seafood

  • 3 cups Chicken or fish stock
  • 6 Prawns, fresh or frozen
  • 2 tsp Salmon roe

• Produce

  • 1 inch (2,5 cm piece fresh ginger, fresh
  • 1 handful Broad beans or peas, frozen
  • 1 Garlic clove
  • 1 tbsp Nori seaweed

• Pasta & Grains

  • 2 packages Ramen noodles, instant

• Baking & Spices

  • 1 Pepper
  • 1 Salt
  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 1 Sesame oil, toasted
  • 1 Vegetable oil

Found on junedarville.com

Description

Ingredients

• 6 fresh or frozen prawns (thawed)
• 3 cups (720 ml) warm chicken or fish stock
• 2 packages instant ramen noodles
• 1-inch (2,5 cm) piece fresh ginger
• 1 garlic clove, peeled
• a handful frozen broad beans or peas
• 2 tsp salmon roe (optional)
• 1 tsp sesame seeds
• 1 tbsp nori seaweed, sliced finely
• toasted sesame oil
• vegetable oil
• pepper
• salt

Directions

• Let the prawns thaw fully if you are using frozen ones for this recipe. Peel the prawns carefully (leave the tail part on) and add the heads and scales to a high pan together with in a little splash of the vegetable oil. Also add the fresh ginger and whole garlic clove to the pan. Season with a good pinch of pepper.
• Place the pan over medium high heat and stir fry the heads and scales for 3 minutes in the hot oil. Then pour in half a cup (120 ml) of the chicken or fish stock.
• Bring the stock to a good boil and then turn the heat lower. Put a lid on the pan and let the ingredients simmer for 7 minutes. Then with a potato masher (or a fork) squeeze the cooked prawn heads to remove as much of the flavorful liquid as possible. Then strain the prawn soup mixture through a fine sieve and catch the prawn broth.
• Pour the broth back into the high pan and reheat it. Pour in the rest of the chicken or fish stock. Check the seasoning and add extra pepper or salt to taste if necessary.
• Then add the prawns and the broad beans (or peas).
• Stir and add the instant ramen noodles.
• Stir and simmer the soup for about 4 to 5 minutes or until the noodles are cooked through and tender. Scoop the hot ramen and soup into large bowls. Garnish with the cooked prawns and the broad beans (or peas). Divide the salmon roe (optional) over the two bowls. Sprinkle with the sesame seeds and the finely sliced nori seaweed. Drizzle the ramen soup with a few drops of toasted sesame oil and serve piping hot.