Prawn Noodle Soup

Ingredients 

• 1 cup medium prawns, peeled and deveined
• 1½ cups boiled noodles
• 2 cups seafood stock
• 1 inch ginger, cut into thin strips
• Salt to taste
• 2-3 bok choy leaves, roughly chopped
• ½ cup shredded Chinese cabbage
• Crushed black peppercorns to taste
• ¼ small broccoli, cut into small florets
• 2 boiled eggs
• ½ nori sheet
• Red chilli oil for drizzling
• Finely chopped spring onion bulbs for garnishing
• Diagonally sliced spring onion greens for garnishing
• Chopped and fried garlic for garnishing

Method

1. Heat seafood stock in a non-stick wok and bring to a boil. Add ginger strips, prawns, salt, bok choy and Chinese cabbage, mix and cook for 2 minutes.
2. Add crushed peppercorns and mix well. Add broccoli florets, mix and cook for 1-2 minutes.
3. Put some noodles in individual serving bowls and pour some soup on top.
4. Cut egg into thin roundels and place on top of noodles.
5. Heat the nori sheets directly on the flames for 10 seconds, flipping both sides.
6. Finely chop using a pair of scissor on top of the soup.
7. Drizzle some chilli oil, garnish with some spring onion bulbs, spring onion greens and some fried garlic and serve hot.