Spicy Tofu and Prawn Ramen
Prep time
Cook time
Total time
Serves: 3
  • 300 g ramen noodles
  • 15 pcs large prawns
  • 6 pcs dried shiitake mushrooms, rehydrated in 1½ cup of boiling water and sliced (reserve liquid)
  • 200 g soft tofu block, sliced into cubes
  • spring onions, chopped
  • soft boiled eggs
  • 4 inch square kombu
  • 5 cups dashi stock
  • 4 cups seafood stock
  • 1 small white onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 tsp ginger paste
  • 3-4 tbsp hot chilli paste (add more if you want it hotter), I used the Korean Gochujang
  • freshly ground black pepper
  • 2 tsp sesame oil
  • fish sauce
  • oil
  1. Slightly undercook the ramen noodles using the packet instructions, rinse in running cold water, drain then set aside.
  2. In a soup pot add oil then sauté garlic and onions. Once onions are soft add the ginger and chilli paste, cook until really fragrant.
  3. Pour the dashi, seafood stock, reserved mushroom liquid, shiitake mushrooms and Kombu, let it boil and simmer in low heat for 30 minutes.
  4. Add the prawns and tofu then gently simmer for 2-3 minutes or until prawns are cooked. Season with fish sauce and freshly ground black pepper. Add the sesame oil then turn heat off.
  5. Prepare a potful of boiling water then using a noodle colander, briskly dip ramen noodles to reheat them.
  6. Place noodles in a bowl, pour soup on noodles together with some shiitake, tofu and prawns, top it with sliced spring onions and serve with soft boiled egg.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2015/02/27/spicy-tofu-and-prawn-ramen/