Prawn Dumpling Ramen

Ingredients

• 300g Dried egg noodles
• Free range eggs (1 per person)
• 1 Tbs Sesame oil
• Sesame seeds
• 1 bunch Shallots
• 3 cm Grated Ginger
• 1/4 cup Lee Kum Kee Premium Soy Sauce
• 500 Ml Salt reduced Chicken stock
• Nori Seaweed sheets (1 per person)
• 300 grams Prawn dumplings
• 2 Tbs Red Miso paste

Method

1. Cook noodles in boiling water. Drain and divide into serving bowls.
2. Cook eggs in a small saucepan in simmering water for 6 minutes. Run under cold water. Peel, cut in half and set aside.
3. Heat Sesame oil in a large, deep pan. Add grated Ginger and stir for a few minutes or until fragrant. Add Red Miso paste, Chicken stock, Lee Kum Kee Premium Soy Sauce and 2 cups of water and bring to a simmer. Add Prawn dumplings, cover and cook for 8 minutes or until cooked.
4. Thinly chop Shallots. Divide dumplings and broth over egg noodles into serving bowls. Top with egg, Nori seaweed sheets, Sesame seeds and Shallots. Serve.

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce