Prawn & Green Tea Noodle Soup
This recipe combines the rich flavors of a savory broth with the delightful textures of noodles and fresh vegetables. The warmth of ginger and the subtle heat of red chilli create a comforting dish that is perfect for a cozy meal any time of the year.
— Constant Cookbook
Ingredients
- Half chicken or vegetable stock (mixed with 1 pint of boiling water)
- 1 spring onion, chopped
- 3 closed cup mushrooms, finely sliced
- Dry green tea noodles (or fine dried egg noodles) 100g-125g
- Frozen King Prawns, 80-100g
- Oyster Sauce, 2 tsp
- Brown Rice Miso (soyabean paste, such a clearspring) 1 tsp
- Fish Sauce, 1 tsp
- Red Chilli, 1/4 of one whole one
- Fresh Ginger, 2cm chopped finely
Instructions
- Chop up the mushrooms, spring onion and chilli. Put boiled water into a saucepan and add the stock. Mix well.
- Next, add the dry noodles, mushrooms, spring onions, chilli and frozen king prawns.
- Add the fish sauce, oyster sauce, brown rice miso and ginger.
- When your noodles are cooked, simply por everything into a serving bowl and enjoy!
Yield
Serves 1
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