Prawn ramen with corn and chives

Photographer: Steve Brown

This prawn ramen is your weeknight winner — packed with veg, high in protein and fibre and on the table in half an hour. A feel-good dinner that’s just as tasty with tofu if you’re going meat-free.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

1 tablespoon light flavour
olive oil
1 brown onion, chopped
420g can corn sweetcornXkernels, drained
1 tablespoon white miso paste
2 cups reduced-salt chicken stock
2 cups broccoli florets
2 eggs
200g rice noodles
16 raw prawns, peeled, tails removed and deveined
3-4 sprigs fresh coriandercilantroX, to serve
2-3 spring onions, sliced, to serve

Instructions

Stay Awake

1 In a large pot, heat oil over medium heat. Add onion and cook, stirring occasionally, for 8 minutes. Add corn and cook for 2 minutes. Add miso paste and cook 2-3 minutes. Add stock and 3 cups water. Increase heat to bring to a boil, add broccoli, reduce heat and simmer for 3-4 minutes.

2 Prepare noodles according to packet instructions. Bring a medium pot of water to the boil. Carefully add eggs and boil for 8 minutes. Remove eggs and place under cold water. When cooled, peel and slice in half.

3 Meanwhile, spray a large fry pan with oil and cook prawns over high heat for 1-2 minutes on each side or until golden.

4 Divide the soup and noodles among four serving bowls. Garnish with eggs, coriander and spring onions.

Variations

Make it vegetarian: replace the prawns with tofu and chicken stock with vegetable stock.

Nutrition Info (per serve)

Calories 440 cal

Kilojoules 1830 kJ

Protein 27 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 9 g

Dietary fibre 7 g

Sodium 812 mg

Calcium 140 mg

Iron 1.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.