Udon noodles, miso broth and BiGG Wasabi Seaweed

INGREDIENTS

BiGG Wasabi Seaweed Seasoning
25g Pickled daikon radish (Reference the Vegan rice pickled radish)
1 pkt soba noodles
100g chicken breast
6 medium raw prawns peeled and deveined
1 egg, refrigerated
1 pkt instant miso soup
30ml soy sauce
10ml mirin
Vegetable oil, for frying

Tempura Batter
60g plain flour
60ml ice cold soda water
½ egg

METHOD

1. Bring a pot of water to the boil and cook your soba noodles, drain and set aside.

2. Slice up your chicken breast into bite sized strips and set aside.

3. Bring a small pot of water to the boil, and place your egg (in the shell) into the water and reduce to a simmer, cooking for precisely 7 minutes and plunge into iced water to stop the cooking process, after the egg is cool place into a ziplock bag with the mirin and soy sauce for 10 minutes to stain the egg.

4. Combine the tempura batter ingredients and whisk until just combined; then hold the prawns by the tail and dip into the batter shaking off the excess and fry in 180 degrees celsius oil for 1-2 minutes until crispy. Allow to drain on a wire rack.

5. In a small pot, bring your miso soup to the simmer and place in your chicken cooking for 5-7 minutes until cooked through.

6. To plate up, cut your ramen egg in half, place the soba noodles in the bottom of a bowl and pour over the poached chicken and miso broth.

7. Garnish your noodles with the pickled radish, ramen egg, and tempura prawns and generous amount of BiGG Wasabi Seaweed.