Here at Sadie’s HQ, we’re happily obsessed with ramen. This prawn variation is probably the best one we’ve done so far. Who wouldn’t enjoy a warming bowl of aromatic flavoured broth with juicy prawns, vegetables and noodles? Try it for dinner this week – you won’t be disappointed.

Enjoy x  

What you need:

  • 300g cooked prawns
  • 2 large eggs
  • 1/2 cup scallions, sliced
  • 2 (3 oz) packs dried ramen noodles
  • 3 packs (350ml) of Sadie’s Kitchen Chicken Bone Broth
  • 3/4 chicken breasts
  • 1 tbsp unsalted butter
  • 2 tsp sesame or vegetable oil
  • 2 tsp fresh ginger, minced
  • 3 tsp fresh garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp mirin
  • 500ml water
  • 1 oz dried shitake mushrooms (or 1/2 cup fresh)
  • 1-2 tsp sea salt, to taste
  • Season to taste, with sea salt and freshly ground black pepper


Make the ramen broth:

  1. Heat the oil in a large pot over medium heat, until shimmering.
  2. Add the garlic and ginger, and cook for a few minutes until softened.
  3. Add the soy sauce and mirin, and stir to combine. Cook for another minute.
  4. Add the stock, cover, and bring to boil.
  5. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms.
  6. Simmer gently for another 10 minutes, and season with salt, to taste.

Make the soft-boiled eggs:

  1. Fill a pot with enough water to cover the eggs, and bring to a boil.
  2. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
  3. Meanwhile, fill a large bowl with ice water.
  4. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process.
  5. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise.
  6. Set aside until ready to serve.

Add the cooked prawns to the broth and allow to warm for 2 minutes.

Assemble the ramen bowls:

  1. Meanwhile, chop the scallions and jalapeño (if using).
  2. Slice the cooked chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water.
  3. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls.
  4. Add the sliced chicken and the ramen broth.
  5. Top with the fresh scallions, and the soft boiled egg.
  6. Serve immediately.

Serves 4

Photographs: Nathalie Marquez Courtney. Styled by Jette Virdi