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
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
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.
Discover more
