- 300g cooked prawns
- 300g dried ramen noodles
- 1 tablespoon unsalted butter
- 2 teaspoons sesame or vegetable oil
- 2 teaspoons fresh ginger, minced
- 3 teaspoons fresh garlic, minced
- 3 teaspoons low-sodium soy sauce
- 2 teaspoons mirin
- 3 packs Sadie’s Kitchen bone broth or 1 litre of stock
- 500ml water
- 1 oz dried shitake mushrooms (50g fresh)
- 2 large eggs
- 50g scallions, sliced
- Sea salt and freshly ground black pepper, to season
- Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine.
- Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for five minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt and pepper, to taste.
- Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for seven minutes (for a slightly-runny yoke) or eight minutes (for a soft, but set-up yoke).
- Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least five minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
- When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into four large bowls.
- Add the cooked prawns to the broth and allow to warm for two minutes.
- Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Divide the noodles into four large bowls. Add the prawns and the ramen broth.
- Top with the fresh scallions, and the soft boiled egg. Serve immediately.
Recipe by Sarah Kiely, founder and director Sadie's Kitchen
Main image by Jette Virdi and shot by Nathalie Marquez.
This recipe first appeared on Irishtatler.com