Creamy Sesame Miso Ramen

with Prawns and Crispy Mushrooms
Whilst time is traditionally the most important ingredient in ramen, in this recipe we've tried our best to speed things up!
386 Reviews
Cals 546 · Prot 41 · Carbs 62 · Fat 17
Family-Friendly
Calorie smart
Try Hello Chef Now
45 min
Creamy Sesame Miso Ramen with Prawns and Crispy Mushrooms
Whilst time is traditionally the most important ingredient in ramen, in this recipe we've tried our best to speed things up!
386 Reviews
Cals 546 · Prot 41 · Carbs 62 · Fat 17
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Broth
Ginger
30 Grams
Garlic cloves
2 Piece
Vegetable stock cube
1 Piece
Water
750 ML
Soy sauce 9*
20 ML
Sweet soy sauce
15 ML
Rice vinegar
15 ML
Tahini 3*
30 Grams
Miso paste 9*
20 Grams
Toppings
Jumbo prawns 7*
300 Grams
Chestnut mushrooms
250 Grams
Sesame seeds 3*
10 Grams
Chilli flakes
2 Grams
Smoked sea salt
2 Grams
Vegetable oil
1 Tbsp
Eggs 5*
1 Piece
Soba noodles
100 Grams
Salt
1 Tsp
Baby pak choi
3 Piece

Allergens

*9 Soya, *3 Sesame Seeds, *7 Crustaceans, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Start ramen

1 Start ramen

Preheat the oven to 200°C/180°C fan. Peel and mince the ginger and garlic. Heat a large pot over a medium heat. Add the stock cube, measured water, soy sauce, sweet soy sauce, rice vinegar, tahini, ginger and garlic. Once simmering, reduce the heat to low, cover with a lid and simmer for 15 min.
Mushrooms

2 Mushrooms

Meanwhile, roughly chop the mushrooms. On a lined baking tray, toss the mushrooms, sesame seeds and a pinch of chilli flakes (spicy!) and smoked sea salt in a drizzle of vegetable oil. Bake for 15 min or until golden.
Boil

3 Boil

Meanwhile, cook the eggs and noodles in boiling water for 5-7 min or until cooked to your liking. Once done, drain. Peel and halve the eggs once cooled.
Fry

4 Fry

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Add the prawns with a pinch of salt and cook for 2-3 min. Transfer the prawns to a plate and reserve the pan.
Pak choi

5 Pak choi

Return the pan to a medium heat with a drizzle of oil. Halve the pak choi and place it cut side down in the pan and fry for 3 min. Once browned, turn the halves over and cook for 3 min further.
Serve

6 Serve

Remove the ramen from the heat and whisk in the miso. Ladle the ramen into bowls and top with the noodles, crispy mushrooms, eggs, prawns and pak choi.
Tip! Miso loses its flavour when boiled - which is why we whisk it in at the end, off the heat!
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