BiGG Wasabi Seaweed Seasoning 25g Pickled daikon radish (Reference the Vegan rice pickled radish) 1 pkt soba noodles 100g chicken breast 6 medium raw prawns peeled and deveined 1 egg, refrigerated 1 pkt instant miso soup 30ml soy sauce 10ml mirin Vegetable oil, for frying
Tempura Batter 60g plain flour 60ml ice cold soda water ½ egg
Bring a pot of water to the boil and cook your soba noodles, drain and set aside.
Slice up your chicken breast into bite sized strips and set aside.
Bring a small pot of water to the boil, and place your egg (in the shell) into the water and reduce to a simmer, cooking for precisely 7 minutes and plunge into iced water to stop the cooking process, after the egg is cool place into a ziplock bag with the mirin and soy sauce for 10 minutes to stain the egg.
Combine the tempura batter ingredients and whisk until just combined; then hold the prawns by the tail and dip into the batter shaking off the excess and fry in 180 degrees celsius oil for 1-2 minutes until crispy. Allow to drain on a wire rack.
In a small pot, bring your miso soup to the simmer and place in your chicken cooking for 5-7 minutes until cooked through.
To plate up, cut your ramen egg in half, place the soba noodles in the bottom of a bowl and pour over the poached chicken and miso broth.
Garnish your noodles with the pickled radish, ramen egg, and tempura prawns and generous amount of BiGG Wasabi Seaweed.
Sign up to get the latest on sales, new releases and more …