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Cook's Ingredients Sweet Potato & Butternut350g
350gItem price
£1.70Price per unit
48.6p/100gA speedy ramen recipe for when your stomach is rumbling, but time is against you. The dashi stock in this creates that bold umami taste distinctive to Japanese cuisine. Made using kombu kelp and bonito fish flakes, dashi adds depth of flavour, whilst the white miso paste brings a light and mild taste to the broth.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
In a pan heat the stock, ginger, chillies and star anise. Bring to a simmer, then remove the pan from the heat and leave to infuse.
Place the eggs in a pan of water, bring to the boil and simmer for 7-10 minutes. Remove the eggs from the pan and cool under cold running water. Peel the eggs, discard the shells and cut into quarters. Meanwhile, cook the noodles according to the pack instructions.
Add the miso to the stock, followed by the pak choi and prawns. Drain the noodles and divide between 2 bowls, then pour over the stock, pak choi and prawns.
Finally add the eggs, salad onions, coriander, crispy shallots and nori to the bowls. Serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 2,750kJ/ 651kcals |
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Fat | 11.8g |
Saturated Fat | 3g |
Carbohydrates | 89.5g |
Sugars | 10g |
Fibre | 5g |
Protein | 46.6g |
Salt | 4.7g |
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£19.12/100g