Prawn and fish ball soup with Ramen noodles
TM6 TM5 TM31

Prawn and fish ball soup with Ramen noodles

4.0 (15 ratings)

Ingredients

Prawn and fish balls

  • olive oil, for greasing
  • 3 cm piece fresh ginger, peeled
  • 2 spring onions/shallots, trimmed and cut into quarters
  • 6 sprigs fresh coriander (leaves and stems)
  • ½ - 1 long red chilli, deseeded and cut into halves
  • 3 dried shiitake mushrooms, cut into halves
  • 400 g white fish fillets, cut into pieces (4-5 cm)
  • 200 g raw prawns, peeled and deveined
  • 230 g canned water chestnuts, drained
  • 2 tbsp fried shallots
  • 2 pinches ground white pepper
  • 2 pinches sea salt
  • 2 tsp soy sauce

Broth

  • 300 - 400 g fresh ramen noodles
  • 1500 g water
  • 2 tbsp Chicken stock paste (see Tips)
  • 2 tbsp Chinese cooking wine
  • 2 tbsp soy sauce
  • ½ tsp sesame oil
  • 1 tsp sea salt
  • 1 tsp raw sugar
  • ¼ tsp shrimp paste (belachan)
  • 1 star anise
  • 200 g Asian greens (e.g. choy sum, bok choy), trimmed and cut into pieces (3 cm)
  • 2 spring onions/shallots, trimmed and cut into thin slices, for garnishing
  • 4 sprigs fresh coriander, leaves only, for garnishing

Nutrition
per 1 portion
Calories
860.2 kJ / 204.7 kcal
Protein
27.1 g
Carbohydrates
10.9 g
Fat
5.1 g
Saturated fat
1.2 g
Fiber
3.6 g
Sodium
1767 mg

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