Prawn tom yum ramen from Ramen by Heather Whinney

Ingredients

• 300 g/101/2 oz king prawns/jumbo shrimp, shelled
• drizzle of sesame oil
• large handful of fresh coriander/cilantro leaves
• 2–3 spring onions/scallions, green parts only, finely chopped
• pinch of Japanese chilli (nanami togarashi) or dried chilli flakes (optional)
• 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock
• 30 ml/2 tbsp light soy sauce
• 400 g/14 oz fresh ramen noodles
• pinch of salt
• 2 garlic cloves, peeled and finely chopped
• 10–15 ml/2–3 tsp tom yum paste (depending on how hot you like it)
• pinch of ground black pepper
• 30 ml/2 tbsp mirin
• 5 cm/2 in piece of fresh root ginger, peeled and grated
• 1 fresh red chilli, seeded and finely chopped
• 15 ml/1 tbsp rice vinegar
• 4 marinated soft-boiled eggs, halved