Miso butter prawn ramen
Prepare a rich miso ramen by simply dissolving miso in Kikkoman Ramen Soup Base. Prawns fried in Kikkoman Soy Sauce and sweetcorn make the perfect topping.
Preparation
Step 1
120 g ready-to-cook prawns – 1 garlic clove – 4 tsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Pat the prawns dry and finely chop the garlic. Heat the olive oil and garlic in a pan over a low heat. When the garlic becomes fragrant, add the prawns, stir-fry, and season with 1 tbsp Kikkoman Soy Sauce.
Step 2
140 g sweetcorn (tinned) – 1 tsp salt
Heat the sweetcorn with a little water and salt for about 1 minute.
Step 3
60 g mushrooms – 60 g oyster mushrooms – 25 g unsalted butter – ½ tbsp Kikkoman Naturally Brewed Soy Sauce
Cut the mushrooms into bite-sized pieces. Heat the butter in a pan. Add the mushrooms and stir-fry. Stir in the Kikkoman Soy Sauce, then remove the mixture from the pan.
Step 4
20 g unsalted butter – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – 120 g baby spinach leaves
Melt the butter in the same pan. Add the spinach and sauté until soft, then season with the Kikkoman Soy Sauce.
Step 5
200 g ramen noodles – 40 g white miso – 3 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 540 ml water
Prepare the ramen noodles according to the packet instructions. Bring the miso, Kikkoman Ramen Soup Base and 540 ml water to the boil. Divide the noodles into two bowls and add the Kikkoman Ramen Soup Base. Arrange the prawns, sweetcorn, mushrooms and spinach in the middle of the noodles.
Step 6
30 g unsalted butter
Top the ramen with the remaining butter in small pieces and serve.
Tip:
Instead of prawns, you can use salmon fillet.
Recipe-ID: 1474
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_fa6d4b8efe.webp "[Translate to Englisch (UK):]")
120 g ready-to-cook prawns – 1 garlic clove – 4 tsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Pat the prawns dry and finely chop the garlic. Heat the olive oil and garlic in a pan over a low heat. When the garlic becomes fragrant, add the prawns, stir-fry, and season with 1 tbsp Kikkoman Soy Sauce.
140 g sweetcorn (tinned) – 1 tsp salt
Heat the sweetcorn with a little water and salt for about 1 minute.
60 g mushrooms – 60 g oyster mushrooms – 25 g unsalted butter – ½ tbsp Kikkoman Naturally Brewed Soy Sauce
Cut the mushrooms into bite-sized pieces. Heat the butter in a pan. Add the mushrooms and stir-fry. Stir in the Kikkoman Soy Sauce, then remove the mixture from the pan.
20 g unsalted butter – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – 120 g baby spinach leaves
Melt the butter in the same pan. Add the spinach and sauté until soft, then season with the Kikkoman Soy Sauce.
200 g ramen noodles – 40 g white miso – 3 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 540 ml water
Prepare the ramen noodles according to the packet instructions. Bring the miso, Kikkoman Ramen Soup Base and 540 ml water to the boil. Divide the noodles into two bowls and add the Kikkoman Ramen Soup Base. Arrange the prawns, sweetcorn, mushrooms and spinach in the middle of the noodles.
30 g unsalted butter
Top the ramen with the remaining butter in small pieces and serve.
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