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Speedy prawn noodle soup

Name: Speedy prawn noodle soup
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: Japanese recipes
Ingredients: 4 large free-range eggs; 10g dried shiitake mushrooms; 1 litre good quality fresh chicken stock; 5 tbsp tamari sauce; 1 tsp Chinese five-spice powder; 180g sustainable raw extra-large king prawns, peeled and deveined; 225g dried vermicelli rice noodles; Small bunch spring onions, sliced; 4 tbsp tinned sweetcorn; Small handful coriander leaves, chopped

Published: 7 Dec 18
Updated: 18 Mar 24

Throw together this speedy prawn noodle soup in just 15 mins. It’s packed with veggies and a 6-minute egg for a quick and filling dinner. Swap the prawns for tofu or leftover roast chicken if you like.

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Easy
November 2018

Test kitchen approved

Serves 4
Hands-on time 15 min

Need a feed in a hurry? We’ve got 60+ more 15-minute meal recipes for you to try.

Gluten-free recipes

Nutrition: per serving

Calories: 394kcals
Fat: 7.7g (2.3g saturated)
Protein: 26.1g
Carbohydrates: 54.4g (4.5g sugars)
Fibre: 1.7g
Salt: 3.7g

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Ingredients

4 large free-range eggs
10g dried shiitake mushrooms
1 litre good quality fresh chicken stock
5 tbsp tamari sauce
1 tsp Chinese five-spice powder
180g sustainable raw extra-large king prawns, peeled and deveined
225g dried vermicelli rice noodles
Small bunch spring onions, sliced
4 tbsp tinned sweetcorn
Small handful coriander leaves, chopped

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Method

Bring a medium saucepan of water to the boil, then gently lower in the eggs and cook for 6 minutes for soft-boiled. Drain and run under cold water to stop them cooking more. Carefully peel, then cut in half and set aside. Meanwhile, soak the dried shiitake mushrooms in 100ml boiling water for 5 minutes.
Put the stock, tamari sauce and five-spice in a large pan. Drain the mushrooms through a fine sieve into the pan, then add the mushrooms (discard any grit in the sieve). Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the prawns and simmer for a further 3 minutes until pink and cooked through.
Season the stock to taste with freshly ground black pepper or more tamari sauce, if you like.

Cook the noodles according to the packet instructions, then drain and divide among 4 bowls. Pour over the stock and top each bowl with 2 egg halves, some sliced spring onions and the sweetcorn and chopped coriander.