![Prawn and fish ball soup with Ramen noodles Prawn and fish ball soup with Ramen noodles](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/1AF540DC-FF86-4178-AF11-6734C0C15A3D/Derivates/8B46B7B2-1203-417D-B621-66E5520C5003.jpg)
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Ingredients
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
- Nutrition
- per 1 portion
- Calories
- 860.2 kJ / 204.7 kcal
- Protein
- 27.1 g
- Carbohydrates
- 10.9 g
- Fat
- 5.1 g
- Saturated Fat
- 1.2 g
- Fibre
- 3.6 g
- Sodium
- 1767 mg
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