Prawn and kimchi soup
600 g, peeled, deveined, tails intact, reserve heads
Kimchi (no added sugar)
200 g, coarsley chopped (see tip)
Fresh egg noodles
440 g, thin
300 g, coarsely chopped
2 individual, thinly sliced diagonally, to serve
- Bring a large saucepan of water to the boil over high heat. Using a slotted spoon, gently add eggs and cook for 5–6 minutes for soft-boiled or until cooked to your liking. Drain and set aside.
- Place prawn heads in same pan with 2 litres (8 cups) water. Bring to the boil over high heat. Reduce heat and simmer, covered, for 10 minutes. Using a slotted spoon, remove heads from stock and discard.
- Add kimchi, prawns and noodles to stock mixture and cook, uncovered, for 3 minutes or until prawns are just cooked through and noodles are tender.
- Add gai lan and cook for 30 seconds or until just tender. Serve topped with egg and sprinkled with shallots.