Autumn Prawn Ramen
A warming, slurp-worthy bowl of comfort with a seafood twist
This light but hearty ramen brings together tender prawns, autumn veg, and a rich, umami-packed broth. Great for chilly evenings — and ready in under 30 minutes!
Ingredients
- 250g cooked, peeled and deveined prawns
- 2 nests of ramen noodles (or egg noodles)
- 750ml chicken or seafood stock
- 1 tbsp soy sauce
- 1 tbsp white miso paste (optional but tasty)
- 1 garlic clove, crushed
- 1 tsp grated fresh ginger
- 1 tbsp sesame oil
- 2 spring onions, sliced
- A handful of seasonal greens (pak choi, spinach or shredded savoy cabbage)
- 1 soft-boiled egg per person (optional)
- Chilli oil, sesame seeds or fresh chilli to garnish (optional)
Method
- Make the broth:
- Heat sesame oil in a saucepan. Sauté garlic and ginger for 1 minute, then add stock, soy sauce and miso. Simmer gently for 10 minutes.
- Prep the noodles:
- Cook noodles according to pack instructions, drain and set aside.
- Add the prawns:
- If using raw Easy Peel King Prawns, remove shells and simmer in the broth for 3–4 minutes until pink.
- If using cooked prawns, add in the last 2 minutes just to warm through.
- Add veg:
- Throw in greens and simmer until just wilted (1–2 minutes).
- Assemble:
- Divide noodles between bowls. Ladle over broth, prawns and greens. Top with soft-boiled egg and garnishes.