Brown butter folded into miso for depth, charred king prawns for sweetness, and a sharp hit of lime to lift the whole bowl.
Serves 2
Ingredients
For the broth
- 1 litre good chicken or vegetable stock
- 1 tbsp white miso
- 1 tbsp unsalted butter
- 1 tsp soy sauce
- 1 tsp grated fresh ginger
- 1 garlic clove, crushed
- 1 tsp rice vinegar
- Small squeeze of lime
For the bowl
- 250g Tom the Fish raw king prawns, peeled and deveined
- 2 ramen nests
- 1 small bunch pak choi, halved
- 1 handful tenderstem broccoli or fine green beans
- 2 soft boiled eggs
- 1 spring onion, finely sliced
- Sesame seeds
Crispy chilli lime oil
- 2 tbsp neutral oil
- 1 tsp chilli flakes
- Zest of ½ lime
- Pinch of sea salt
Method
- Start with the broth.
Melt the butter in a saucepan and let it gently brown until nutty and golden. Stir in the miso, ginger and garlic. Add stock and soy sauce. Simmer gently for 10 minutes, then finish with rice vinegar and a squeeze of lime. Taste and adjust seasoning. - Make the chilli lime oil.
Warm the oil until just hot, then pour over the chilli flakes and lime zest. Add a pinch of salt and set aside. - Cook the ramen noodles according to packet instructions. In the last minute, add the greens so they stay bright and slightly crisp. Drain.
- Pat the king prawns dry. Season lightly with salt. Heat a pan until very hot and cook the prawns for about 60 to 90 seconds per side until just opaque and lightly charred. Do not overcook.
- Assemble.
Divide noodles and greens between bowls. Pour over the hot miso brown butter broth. Top with prawns, halved soft boiled eggs, spring onion and sesame seeds. Spoon over the chilli lime oil to finish.
