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Miso soup bowl with prawns


Serves: 2
timeTotal time:
Miso soup bowl with prawns
Recipe photograph by Chelsea Bloxsome

Miso soup bowl with prawns


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
275Kcal
Fat
1gr
Saturates
0gr
Carbs
44gr
Sugars
6gr
Fibre
3gr
Protein
20gr
Salt
2.5gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 2 x 45g nests instant rice noodles (we used Mama)
  • 1 carrot, peeled
  • 75g shiitake or chestnut mushrooms, thinly sliced
  • 2 spring onions, sliced on the diagonal
  • 50g miso soup paste (we used Itsu sachets)
  • 1 tbsp root ginger, cut into matchsticks
  • 1⁄2 x 28g pack coriander
  • 1 x 150g pack cooked chilli and coriander king prawns
  • lime wedges, to serve

Step by step

  1. Bring a kettle full of water to the boil. Pour over the instant rice noodles in a bowl and leave them to soak and soften for 3 minutes, then drain and rinse briefly in cold water to separate them. Divide between 2 deep bowls. Meanwhile, refill and boil the kettle for the miso soup.
  2. Shave the carrot into ribbons using a vegetable peeler. Divide the carrot ribbons, mushrooms and spring onions between the bowls.
  3. Squeeze the miso paste into a measuring jug, add the root ginger and make up to 600ml with boiling water from the kettle, stirring to dissolve the paste. Pour over the noodles and raw vegetables in the bowls.
  4. Tuck the coriander sprigs into the bowls and top with the chilli and coriander king prawns. Serve immediately with lime wedges.
Chef quote
It's true – this is a no-cook soup! You just need a kettle of boiling water to soak the noodles and make up the miso soup. Chilli and coriander prawns add an extra layer of flavour, but unflavoured ones work well too.

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