Prawn and flower sprout ramen
A soup-like noodle dish inspired by classic Japanese flavours, using the new brassica innovation, the flower sprout as a key ingredient.
1 litre vegetable stock
20g miso paste
4cm piece of ginger, peeled and cut in two
80g baby sweetcorn
10 raw tiger prawns
80g flower sprouts
300g udon noodles (ready to wok)
4 spring onions, finely sliced
japanese seven spice mix (optional)
- Bring the stock to a simmer in a large pan, add the miso and pieces of ginger. Drop in the sweetcorn and cook for 2 minutes.
- Reduce the heat so that the liquid is just turning over, then add the prawns, flower sprouts and noodles to the pot. Cook for 3-4 miutes until the prawns are cooked through but not overdone and rubbery.
- Discard the ginger pieces then divide the noodles, prawns and vegetables between two bowls, ladle over the broth and top with the spring onions and a sprinkle of seven spice.