How To Make Seafood Ramen

----RAMEN----

• 250 g Vermicelli ramen noodles
• 1 carrot diagonally sliced
• Pak choy trimmed and washed
• 1 handful Baby Spinach washed
• 2-3 Spring Onions diagonally sliced
• 1 boiled (tea stain) egg
• 50 g Bean sprouts
• 1 lime
• 1 red chilli sliced
• Nori to garnish thinly cut using scissors
• Siricha to spiced up (before serving) - optional

Method

1. Bring 6 cups of water in a deep pan to boil with chicken, ginger, garlic, onions, spring onions, carrots, soya sauce and pepper and leave it to simmer for 40 minutes on low heat, stir occasionally.
2. Boil an egg or two for six minutes, peeled and soaked it in a cup of tea to stain.
3. Once the broth reduced and cooked, add miso paste, mushroom corriander and honey and let it simmer for another 20 minutes on a low heat.
4. Blanch the carrots and the beansprouts over the simmering broth on a strainer, refresh the bean sprouts in cold water, keep it aside.
5. Brush the the seafood with garlic chilli oil and fry on high with additional oil for couple of minutes in batches until cooked through, keep it warm.
6. While the fish is frying, cook noodles in the same strainer over the simmering broth as per packet instruction and keep it warm
7. Now it is time to taste the soup and season your taste buds. If you like things a little spicier add a dash of siricha sauce. Not salty enough for you? Add a dash more soy sauce.
8. Bring the stock to boiling. Put the pak choy with noodles in a bowl and ladle in the stock through a strainer.

You Made Some Seafood Ramen!