This is one of my all-time favourite foods to eat at the minute. It is by no means a real ramen, it is more of a mix of what I like in a healthy soup!
It is perfect for a winter evening though, or a grief day where you simply want to tuck into some heart-warming food.
I’m not a chef! I just love messing around in the kitchen.
You will need:
Miso Soup (I use this brand)
Prawns (I like it the best with King Prawns)
One spring onion
Egg noodles OR rice noodles
Vegetables of your choice
- Preheat the oven at 200 degrees Celsius.
- Prep your sweet potato, place in a baking tray with oil, salt and pepper. Set a timer for 20 minutes. Chop your spring onion, and with the top, dark green section, cut it into long strips, before cutting the white part of the onion stalk into small circles. Place the long strips to one side.
- Start to stir fry your veg (Any that you fancy!) in soy sauce, or if you want teriyaki sauce. Move to the side.
- If you are using King prawns, fry in teriyaki sauce for 3 mins on each side, on a medium heat. Move to the side.
- Put your egg onto boil, only for a short amount of time (3 minutes is a good amount) as we want the yolk to be runny.
- Put your noodles on to boil.
- In an empty bowl, empty your miso soup satchet, and add a splash of teriyaki, or soy sauce. You can even add chilli oil if you like a spicier soup!
- Add your noodles, veg, prawns and sweet potato (when they are done), to the bowl, and add freshly boiled water.
- With chopsticks, or a fork, gently mix the food together to allow the miso soup to mix with the water and all the other flavours.
- Cut your egg in two and allow to sit on top of the noodles.
- Add your seaweed to the side of the bowl, and the long strips of spring onion.
In the picture, it is obvious that I forgot a few items! But the best thing about this is you can add or take away anything you like or don’t like! This is a very forgiving recipe really. I’m pescatarian now, but there’s so many amazing meat options out there as well!
Have a lovely day,