Ramen with prawns and romaine lettuce
A rich ramen broth made using Kikkoman Ramen Soup Base, served with prawns, romaine lettuce and aromatic ginger.
Nutritional facts (per portion):
1,885 kJ / 450 kcalPreparation
Step 1
140 g raw prawns (about 8) – 10 ml Kikkoman Toasted Sesame Oil
Marinate the prawns in the Kikkoman Sesame Oil for 5 minutes, then cook in a hot pan for 4-5 minutes until pink and cooked through.
Step 2
1 mini head romaine lettuce – 15 ml rapeseed oil – 400 g ramen noodles
Cut the romaine lettuce in half and sear for 2-3 minutes in the rapeseed oil. Cook the ramen noodles separately in boiling water according to the package instructions, then drain.
Step 3
10 g fresh ginger – 2 garlic cloves – 15 ml rapeseed oil – 4 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 540 ml water – Some spring onion greens, for garnish – Sesame seeds, for garnish (optional)
Finely chop the ginger and garlic, then sauté briefly for 20-30 seconds in the rapeseed oil. Combine the Kikkoman Ramen Soup Base with the water, ginger and garlic and bring to the boil. Place the noodles in a bowl, pour over the ramen broth, add the prawns and romaine lettuce halves, then sprinkle with the spring onion and, if desired, sesame seeds.
Tip
You can use chicken or tofu instead of prawns.
Recipe-ID: 1697
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140 g raw prawns (about 8) – 10 ml Kikkoman Toasted Sesame Oil
Marinate the prawns in the Kikkoman Sesame Oil for 5 minutes, then cook in a hot pan for 4-5 minutes until pink and cooked through.
1 mini head romaine lettuce – 15 ml rapeseed oil – 400 g ramen noodles
Cut the romaine lettuce in half and sear for 2-3 minutes in the rapeseed oil. Cook the ramen noodles separately in boiling water according to the package instructions, then drain.
10 g fresh ginger – 2 garlic cloves – 15 ml rapeseed oil – 4 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 540 ml water – Some spring onion greens, for garnish – Sesame seeds, for garnish (optional)
Finely chop the ginger and garlic, then sauté briefly for 20-30 seconds in the rapeseed oil. Combine the Kikkoman Ramen Soup Base with the water, ginger and garlic and bring to the boil. Place the noodles in a bowl, pour over the ramen broth, add the prawns and romaine lettuce halves, then sprinkle with the spring onion and, if desired, sesame seeds.
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