Prawn and noodle miso soup
Simple yet delicious flavours of Asian are filling this dish!
Raw peeled prawns
500 g, peeled, tails intact
Shelf fresh udon noodles
⅓ cup(s), (100g) white variety
2 bunch(es), baby variety
6 individual, thinly sliced
25 g, (1/3 cup)
- Boil 6 cups (1.5L) of water in a kettle. Pour into a saucepan. Bring to the boil over medium heat. Add the prawns and noodles, and boil for 3 minutes or until the prawns curl and change colour and the noodles have softened.
- Meanwhile transfer 1 cup (250ml) of cooking liquid to a bowl. Whisk in the miso paste until dissolved. Return to the pan with the baby choy sum and half the fresh shallot. Cook for 1 minute or until the leaves wilt.
- Ladle the soup into serving bowls. Sprinkle with the fried shallot and the remaining fresh shallot.
TIP: Find fried shallot in the Asian section of the supermarket.