Seafood and chorizo ramen recipe

Ingredients

• 2 quantities of Ramen Noodles or 400 g (14 oz) dried ramen
• 1½ quantities of Meat-based Dashi or chicken stock
• 1 thumb-sized piece of root ginger, sliced
• 3 dried shiitake mushrooms

• 3½ oz/scant ½ cup (100 g) barley or brown miso
• 2¾fl oz/1/3 cup (75 ml) soy sauce
• 2¾fl oz/1/3 cup (75 ml) mirin
• 2 garlic cloves, crushed
• 2 red Jalapeño chillies, finely chopped

• 8 fresh prawns (shrimp)
• 2 tbsp soy sauce
• 2 tbsp extra virgin olive oil
• ½ lemon juice
• 1 garlic clove, crushed
• 1 sweetcorn cob
• 2 spring onions (scallions)
• 2 red tomatoes
• 1 lime
• 8 Spanish Padron peppers
• 2 tbsp toasted sesame oil
• 4 spicy chorizo sausages, cut in half lengthways
• 8½oz (240 g) beansprouts
• 3 shiitake mushrooms (reserved from the broth)
• drizzle of La Yu chilli oil
• sprinkle each of shichimi pepper and toasted white sesame seeds

1. Make the Ramen Noodles and Meat-based Dashi, if using. Prepare a large pan of unsalted boiling water.
2. Place the dashi or stock, ginger and dried shiitake mushrooms in a stockpot. Bring to the boil, cover the pan and simmer for 20 minutes. Strain the stock into a pan, discarding the ginger, and keep warm. Remove the mushroom stems and slice the caps. Set aside as they will be used as a topping.
3. Prepare the seasoning (tare) by whisking all the seasoning ingredients thoroughly in a bowl until the miso is completely dissolved. Set aside. Now prepare all the toppings. Marinate the prawns (shrimp) for 30 minutes in the soy sauce, olive oil, lemon juice and garlic. Cook the sweetcorn in salted boiling water for 10 minutes, remove, cool down and pat dry. Char the cob on all sides over a gas burner set to a high heat. Standing the cob upright, slice down its length, turning the cob 4Œ5 times to give you strips of charred corn. Keep warm. Slice the spring onions (scallions), cut the tomatoes into 8 wedges and the lime into 4 wedges.
4. Heat a griddle pan until hot. Fry the Padron peppers until blistered, remove from the pan and keep warm. Add half the sesame oil to the pan and the chorizo sausages, cook on both sides until beautifully coloured and the oil rendered. Keep warm. Drain the chorizo oil into another container, and wipe clean the griddle pan. Drizzle the remaining sesame oil into the pan, heat and add the prawns (shrimp) and cook for 2 minutes on each side, then keep warm.
5. Cook the Ramen Noodles in the boiling water – 1-2 minutes for fresh or follow the packet instructions for dry. The noodles should be on the firmer side of al dente as they will continue cooking in the hot broth. Drain the noodles. Mix the broth and seasoning (tare) together well and check for seasoning, adding more miso, soy sauce or chicken stock if necessary. The stock should be highly flavoursome and strong.
6. Divide the noodles between 4 hot serving bowls followed by the miso broth. Now add all the vegetable toppings, the griddled chorizo and prawns (shrimp), then a generous drizzle of the rendered chorizo oil and La Yu chilli oil. Finish with a sprinkle of shichimi pepper and sesame seeds. Serve.