Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2321 / 555
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 stockcube, measuredwater, soysauce, sweetsoysauce, ricevinegar, tahini, ginger and garlic. Once simmering, reduce the heat to low, cover with a lid and simmer for 15 min.
Meanwhile, roughly chop the mushrooms. On a lined baking tray, toss the mushrooms, sesame seeds and a pinch of chilli flakes(spicy!) and smokedseasalt in a drizzle of vegetableoil. Bake for 15 min or until golden.
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.
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.
5 Pak choi
Return the pan to a medium heat with a drizzle of oil. Halve the pakchoi 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.
Remove the ramen from the heat and whisk in the miso. Ladle the ramen into bowls and top with the noodles, crispymushrooms, eggs, prawns and pakchoi.
Tip!Miso loses its flavour when boiled - which is why we whisk it in at the end, off the heat!
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