Ingredients

The following ingredients have 3 Servings
  • 300 g ramen noodles
  • 15 pcs large prawns
  • 6 pcs dried shiitake mushrooms, rehydrated in 1 1/2 cup of boiling water and sliced (reserve liquid)
  • 200 g soft tofu block, sliced into cubes
  • spring onions, chopped
  • soft boiled eggs
  • 4 inch square kombu
  • 5 cups dashi stock
  • 4 cups seafood stock
  • 1 small white onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 tsp ginger paste
  • 3-4 tbsp hot chilli paste (add more if you want it hotter), I used the Korean Gochujang
  • freshly ground black pepper
  • 2 tsp sesame oil
  • fish sauce
  • oil

Instruction

  • Slightly undercook the ramen noodles using the packet instructions, rinse in running cold water, drain then set aside.
  • In a soup pot add oil then sauté garlic and onions. Once onions are soft add the ginger and chilli paste, cook until really fragrant.
  • Pour the dashi, seafood stock, reserved mushroom liquid, shiitake mushrooms and Kombu, let it boil and simmer in low heat for 30 minutes.
  • Add the prawns and tofu then gently simmer for 2-3 minutes or until prawns are cooked. Season with fish sauce and freshly ground black pepper. Add the sesame oil then turn heat off.
  • Prepare a potful of boiling water then using a noodle colander, briskly dip ramen noodles to reheat them.
  • Place noodles in a bowl, pour soup on noodles together with some shiitake, tofu and prawns, top it with sliced spring onions and serve with soft boiled egg.