Creamy Sesame Miso Ramen

Name: Creamy Sesame Miso Ramen with Prawns and Crispy Mushrooms
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 30 Grams of Ginger; 2 Piece of Garlic cloves; 1 Piece of Vegetable stock cube; 750 ML of Water; 20 ML of Soy sauce; 15 ML of Sweet soy sauce; 15 ML of Rice vinegar; 30 Grams of Tahini; 20 Grams of Miso paste; 300 Grams of Jumbo prawns; 250 Grams of Chestnut mushrooms; 10 Grams of Sesame seeds; 2 Grams of Chilli flakes; 2 Grams of Smoked sea salt; 1 Tbsp of Vegetable oil; 1 Piece of Organic Eggs; 100 Grams of Soba noodles; 1 Tsp of Salt; 3 Piece of Baby pak choi

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!

62 Reviews

Cals 564 · Prot 42 · Carbs 62 · Fat 17

Family Friendly

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!

62 Reviews

Cals 564 · Prot 42 · Carbs 62 · Fat 17

Family Friendly

Ingredients

Broth

Ginger

30 Grams

Garlic cloves

2 Piece

Vegetable stock cube 15*

1 Piece

Water

750 ML

Soy sauce 9*10*11*

20 ML

Sweet soy sauce 9*10*11*14*

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

Organic Eggs 5*

1 Piece

Soba noodles 10*11*

100 Grams

Salt

1 Tsp

Baby pak choi

3 Piece

Allergens

*15 Celery, *9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2022 / 564
Fats (g)	17
of which saturated (g)	1.9
Carbohydrates (g)	62
of which sugars (g)	9.7
Fibers (g)	4.9
Proteins (g)	42.1
Salt (g)	4.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

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.

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.

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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