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One-pan prawn noodle soup recipe

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Made in just 15 minutes, this noodle soup is as flavour-packed as a broth that’s cooked for hours, thanks to the umami-rich base of miso, soy sauce and peanut butter. Miso, a paste made of fermented soy beans, has an intensely savoury flavour that works brilliantly in marinades, dressings and even baking. See method

Serves 4
Takes 15 mins
362 calories / serving
Dairy-free

Ingredients

2 tbsp white miso paste
2 garlic cloves, grated to a paste
1½ tbsp peanut butter
2 tbsp reduced-salt soy sauce
1 tsp crushed chillies (optional)
400ml tin light coconut milk
1 vegetable stock pot, made up to 1.2ltrs
150g pack Tesco Finest oyster mushroom cluster, torn
165g pack Tesco Finest raw jumbo king prawns
2 pak choi heads, stalks sliced into 1cm pieces, leaves halved lengthways
2 x 300g packs of cooked rice noodles
1 lime, cut into wedges
5g fresh coriander, leaves picked

If you haven't got rice noodles, try wholewheat instead

Each serving contains

Energy
1515kj
362kcal 18%
Fat
11g 16%
Saturates
6g 31%
Sugars
7g 8%
Salt
2.7g 45%

of the reference intake
Carbohydrate 49.5g Protein 14.3g Fibre 4g

Method

Whisk together the miso, garlic, peanut butter, soy sauce and chillies, if using, to a paste in a deep frying pan, then whisk in the coconut milk slowly. Add the stock and mushrooms, cover, and cook over a medium heat for 4 mins. Add the prawns, cover and cook for a further 4 mins.
Uncover and add the pak choi stalks and leaves, then cook for another 2 mins until the prawns are cooked and the veg is tender. Heat the noodles to pack instructions, then divide among bowls. Carefully pour over the hot broth. Use tongs to divide the prawns, mushrooms and pak choi among the bowls, then squeeze over the lime juice. Serve topped with the coriander leaves and a crack of black pepper.

See more Soup recipes