300g cooked prawns
kosher salt and freshly-ground black pepper, to season
1 tbsp unsalted butter
2 tsp sesame or vegetable oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 tbsp low-sodium soy sauce
2 tbsp mirin
3 packs Sadie’s?Kitchen Bone Broth
28g dried shitake mushrooms (or 40g fresh)
1-2 tsp sea salt, to taste
2 large eggs
50g spring onions, sliced
2 packs dried ramen noodles
To make the ramen broth: Heat the oil in a large pot over medium heat, until simmering. 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 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
To 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 7 minutes (for a slightly-runny yoke) or 8 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 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
Add the cooked prawns to the broth and allow to warm for 2 minutes.
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 two large bowls. Add the ramen broth, top with spring onions, and the soft boiled egg. Serve immediately.
Recipe from Sadie’s Kitchen Bone Broth, sadieskitchen.ie. Photograph by Nathalie Marquez Courtney.