Prawn Noodle Soup

A super quick filling dish packed with veg and protein.

Ingredients:

• 4 large free-range eggs
• 100g shiitake mushrooms
• 1 litre fresh chicken stock
• 5 tbsp tamari sauce
• 1 tsp Chinese five-spice powder
• 180g king prawns, peeled and deveined
• 225g dried vermicelli rice noodles
• Spring onions, small bunch, sliced
• 4 tbsp tinned sweetcorn
• 1 large carrot chopped 
• Coriander leaves, small handful chopped

(You can also do this recipe with cooked chicken if prawns aren't your thing and you can also add any other veg you like) 

Method:

1. Boil the eggs until soft-boiled (about 6 minutes). To stop them cooking more, drain and run under cold water. Carefully peel, then cut in half and set aside.
2. Fry the shiitake mushrooms in a splash of olive oil. 
3. In a large pan add the stock, tamari sauce, and five-spice. Add the mushrooms. Bring to the boil, then reduce the heat and simmer for 2 minutes.
4. Add the prawns and simmer for a further 3 minutes until cooked through.
   Season the stock to taste with freshly ground black pepper or more tamari sauce, if you like.
5. To 4 bowls add the noodles (cooked as per packet instructions), the egg halves, sliced spring onions, sweetcorn, carrot and coriander. Then pour over the flavoured stock to serve.