Prawn and Shiitake Noodle Soup
- 4 soft boiled eggs
- 10g dried shiitake mushrooms
- 1 litre chicken stock
- 5 tbsp tamari sauce
- 1 tsp Chinese 5-spice powder
- 200g raw king prawns, peeled
- 225g vermicelli rice noodles
- Sliced spring onions
- 4 tbsp sweetcorn
- Chopped coriander
- Carefully peel the eggs and set aside. Soak the mushrooms in 100ml boiling water for 5 mins, then add the soaked mushrooms to a large pan (discarding the soaking liquid) with the stock, tamari and 5-spice powder. Simmer for 4 mins, then add the prawns and simmer for 4 mins more, or until pink and cooked through. Season well.
- Cook the noodles according to packet instructions, then drain and divide between 4 bowls. Pour the stock and prawns over the top of each bowl, add 2 egg halves, some sliced spring onions and the coriander and sweetcorn. Enjoy!
15 mins
4 serving