Ben loves soups and rich broths, and one of my best memories is the Vietnamese Pho we tried in Vietnam. In this fusion recipe, I have added a Western twist to an Asian favorite. The pan-fried vegetables and the seared prawns remind me of Mediterranean cuisine, while the red miso is a typical ingredient of the Japanese cuisine. This a very light and nutrient dish, easy and delicious!
Ingredients (2 Servings):
- 4 Prawns (Shell-on with the Head)
- 80g of Flat Rice Noodles (Thai Style)
- Fish Broth (Made with Shrimps' Shells and Vegetables)
- 3 Teaspoons of Red Miso
- 1 Carrot
- 4 Baby Bok Choys
- Extra-Virgin Olive Oil
- Sea Salt
- Fresh Cilantro
- Fresh Red Chili
- Use prawns' shells/heads to prepare a fish broth. Add the shells to a saucepan with water and the carrot cut in halves. Boil at medium heat. Otherwise, you can use some pre-made fish broth.
- Cut the baby bok choys into halves from top to bottom and pan fry them in a pan with extra-virgin olive oil. Slice the carrot and add it to the pan. Season with sea salt.
- Stir the vegetables for 10mins at medium heat without the lid.
- Sear the prawns for 3mins each side.
- Boil the water in a pot and once it's boiling add the rice noodles and cook for a couple of minutes.
- Drain the noodles under cold running water.
- Add 1 and half tablespoons of red miso into a serving bowl and melt it by pouring the boiling fish broth little by little and mix it with a spoon.
- Add the vegetables to the serving bowl, the prawns and the noodles at the end.
- Slice some fresh red chili and add it to the bowl. Sprinkle some fresh cilantro on top!