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Bavarian shrimp Asian soup ramen-style

10 minutes

25 minutes

Leicht

2 persons

Asian soups are known for their variety of flavours and aromatic intensity. Ramen soup has its origin in Japan. This hearty soup combines perfectly cooked ramen noodles with the delicious soup base of Bavarian shrimp carcasses, which is refined with different flavours and spices. You can let your culinary imagination run free and refine it individually.

Ingredients

Asian soup of Bavarian shrimps
Bavarian shrimps ready to cook
180 g ramen noodles
1 egg
2 mini pak choi
1 handful of mushrooms
2 spring onion stalks
a few sesame seeds
a few dashes of soy sauce
Salt

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Stefan from HONEST CATCH

Our Art Director Stefan is not only gifted behind the camera, but also at the stove. This recipe comes from his pen.

Preparation

The day before, place the soup and the ready-to-cook Bavarian shrimp in the fridge to defrost.
Pour the defrosted Asian soup into a medium-sized pan and heat up.
Cook the ramen noodles according to the instructions on the packaging.
Cook the egg for about 7-8 minutes and then rinse in cold water to prevent overcooking. Split the egg and set aside.
Cut the mushrooms into thin slices and sauté in a non-stick frying pan. Lightly salt the Bavarian prawns as required and fry in the same pan for about 1 minute on each side.
Separate the pak choi into individual leaves and add to the soup. Blanch for a few minutes so that it retains a nice, crunchy bite.
Pour the soup into bowls, add the ramen noodles and garnish with the remaining ingredients, adding the egg last.