This prawn ramen soup is packed with Asian flavours and hearty goodness. The broth freezes well, so make double and cook mushrooms or chicken in it next time.
- 50 mins
- Serves 4-6
FOR THE BROTH
- 30ml sesame oil
- 2 onions, cut into wedges
- 160ml ginger, sliced
- 6 garlic cloves, crushed
- 45ml lemongrass, thinly sliced
- 20ml cumin seeds
- 3 star anise
- 60ml brown sugar
- 2L fish stock
- 80ml soy sauce
- juice of 2 limes + extra
- 2 x 120g packets dried ramen noodles (discard seasoning)
- 12 prawns, shelled, tail left intact
- 2 spring onions, thinly sliced
- handful coriander, chopped
- 1 red chilli, sliced (optional)
- sesame seeds, to sprinkle
- For the broth, heat the oil on medium and sauté the onion, ginger, garlic, lemongrass, cumin and
star anise. Add the sugar and stock and bring to a boil. Simmer on low for about 30 minutes, stirring occasionally. Strain the broth and stir in soy sauce and lime juice to taste.
- To serve, bring the broth to a boil. Add the noodles, cover and cook for about 3 minutes or until tender. Add the prawns and cook for 1 minute or until cooked. Divide between 4-6 serving bowls.
- Top each bowl with onions, coriander, chilli, extra lime wedges and sesame seeds.
- Replace the prawns with chicken, soft boiled eggs, tofu or mushrooms.
- If you can’t find ramen noodles, replace with glass noodles, rice noodles or 2-min noodles.
FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART
Magazine issue date: March, 2018