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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
Make it vegetarian: replace the prawns with tofu and chicken stock with vegetable stock.
Calories 440 cal
Kilojoules 1830 kJ
Total fat 10 g
Saturated fat 3 g
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