Thick Japanese wheat noodles served in a dashi broth garnished with tiger prawns, grilled pepper, Asian greens and hard boiled eggs.
Preheat the oven to 200'C.
Heat a griddle pan until hot.
Cut the peppers into thick strips, lightly oil and grill till soft and coloured.
Remove the heads and shells from the prawns if needed and then lightly oil and season with soy. Grill on both sides for 2 minutes and then remove from the griddle.
Cook the eggs in boiling water for 10 minutes and then run under cold water to cool them down quickly. Remove the shell and cut the eggs in half.
Wash the bok choy, separate the leaves and cut the stems down into bite sized pieces.
Finely slice the spring onions and chilli.
Cook the noodles in salted boiling water until al dente. Drain and drizzle with a little oil to stop them sticking together and keep warm. These will be reheated through the broth later.
Bring the water and the chicken stock to the boil and add the sachets of dashi. Add the soy, sugar and Mirin and simmer until the sugar has dissolved. Taste and add more seasoning of required.
To assemble the soup. Place the noodles in a large bowl with a few pieces of the bok choy and pour on half of the stock to warm the noodles through and wilt the greens.
Add the pepper and prawns to the remaining stock and warm through.
Add 2 prawns to each bowl.
Finish the soup with half a hard boiled egg and a sprinkling of red chilli and spring onions.
«Add different garnishes to the broth to make the soup your own. Shiitake or enoki mushrooms could easily replace the prawns for a vegetarian dish. Dashi is a fish based stock so replace with a mushroom stock instead.»