I’ve been on a bit of an Asian food roll lately. Sushi roll, of course, but not only.
On Monday, it was sushi, on Tuesday, miso salmon, on Wednesday, Korean pork stir fry (somewhat inspired by this recipe).
Then on Thursday, I somehow made it to the fishmonger before it closed and picked up prawns & scallops to try out this winner of a stri fry.
The scallops were so fresh and beautiful that I got a few extra to make myself an extra-indulgent lunch on Friday.
And extra-indulgent these miso ramen with prawns and scallops were indeed!
A treat that’s good for you, mind. Warm, comforting, filling, it’s packed full of protein, vitamins, minerals and all sorts of good stuff to boost your metabolism. And absolutely none of the nasties (no gluten, no dairy, no nothing!).
This easy miso ramen soup keeps for a few days, so you could easily make a batch for the week ahead and be ready to scoop, spoon ‘n’ slurp to your hearts content with a smug smile on your face come lunchtime!
Warm, comforting and utterly delicious… it really is souper!
Miso ramen with prawns and scallops (for 2 servings)
- 1 bundle of ramen rice noodles (I used funky black rice ones from Clearspring)
- 2 small pak choi, leaves removed and heart cut in quarters
- 4 uncooked prawns, peeled
- 6 scallops, each sliced in half to make 12 discs
- 1 tbsp sesame oil
- a small pinch chilli flakes
- 1 clove garlic, finely sliced
- about 10g fresh ginger, cut into matchsticks
- light soy sauce to taste (I used about 1 tbsp)
- salt, pepper
- 1 large egg
- a couple of pinches of black sesame seeds
- 1 small spring onion, finely sliced
- 2 sheets of nori seaweed, finely shredded (I used those and if you haven’t tried them yet you MUST!!)
- 2 single packs of instant miso soup (I like this one)
1. Cook your noodles according to the package. When they’re done, share in two equal portions and pop into the bottom of your bowls/lunchboxes and leave to cool.
2. Blanch the pak choi for about a minute in a pot of boiling water. Transfer into your bowls.
3. Season your scallops with salt and pepper. Heat the sesame oil in a frying pan or a wok until it starts smoking, then throw in the garlic and ginger and cook for one minute or until soft.
4. Add in the prawns and scallops and fry for another minute or until your start getting colour on the edges of the scallops, then turn the seafood over.
5. Add about 1 tbsp of light soy sauce and allow to cook for a minute, then remove from the heat and pile into your bowls.
6. Boil a small pan of water, then cook your egg until soft-boiled (about 6 minutes, less if you’re using smaller eggs). Remove from the heat, allow to cool in some cold water before peeling, slicing lengthwise and popping half on top of each of your bowls.
7. Sprinkle each bowl with a generous pinch of sliced spring onion, then top with some shredded nori seaweed and a little bit of black sesame seeds.
8. If you’re making this ahead of time, seal your boxes up and store in the fridge.
9. When you’re ready to chow, boil the kettle and prep your instant miso soup according to package instructions. Pop your boxes open, pour the miso on top and leave things to re-heat for a minute. Mix it up and tuck in!