Prawn and fish ball soup with Ramen noodles

Prawn and fish balls

• olive oil, for greasing
• 3 cm piece fresh ginger, peeled
• 2 spring onions/shallots, trimmed and cut into quarters
• 6 sprigs fresh coriander (leaves and stems)
• ½ - 1 long red chilli, deseeded and cut into halves
• 3 dried shiitake mushrooms, cut into halves
• 400 g white fish fillets, cut into pieces (4-5 cm)
• 200 g raw prawns, peeled and deveined
• 230 g canned water chestnuts, drained
• 2 tbsp fried shallots
• 2 pinches ground white pepper
• 2 pinches sea salt
• 2 tsp soy sauce

Broth

• 300 - 400 g fresh ramen noodles
• 1500 g water
• 2 tbsp Chicken stock paste (see Tips)
• 2 tbsp Chinese cooking wine
• 2 tbsp soy sauce
• ½ tsp sesame oil
• 1 tsp sea salt
• 1 tsp raw sugar
• ¼ tsp shrimp paste (belachan)
• 1 star anise
• 200 g Asian greens (e.g. choy sum, bok choy), trimmed and cut into pieces (3 cm)
• 2 spring onions/shallots, trimmed and cut into thin slices, for garnishing
• 4 sprigs fresh coriander, leaves only, for garnishing