Chilled Prawn Soba Noodle Broth

Perfect for a hot day when you're craving a bowl of noodles but not the heat that usually comes with it. Serving the broth chilled is such a refreshing and delicious way to enjoy the dish and makes it more accessible to take on the go – to work, the beach or a park.⁣⁣

Feel free to swap the prawns for cooked ocean trout or salmon, tofu, cooked chicken or any other cooked, sliced meat. It's another super versatile meal where ingredients can be substituted for what you have on hand.

Serves 2

INGREDIENTS

500ml GOOD BONES Chicken Broth
1 knob, finely sliced ginger 1
1 bottle GOOD Oil Asian Dressing
1 tbsp soy or tamari
1 clove garlic, crushed (optional)

100g baby spinach
1 egg
90g dried soba noodles
1 Lebanese cucumber
6-8 prawns - cooked, peeled
¼ cup pickled ginger

½ cup shallots, finely sliced
1 packet toasted Nori snack

METHOD

Combine broth and ginger in a saucepan and bring to the boil over medium heat. Remove from the heat and add 2 tbsp of Asian dressing, garlic and tamari. Allow to cool before pouring into a freezer-safe bowl and placing into the freezer to chill for an hour.

Bring a large pot of water to the boil, add the spinach in a sieve and blanch for 15 seconds then remove from the water (keeping the water boiling), refresh in cold water and squeeze dry, roughly chop and dress with 2 tbsp of the Asian dressing.

Add the egg to the water and cook for 5 minutes then refresh in cold water and set aside. Add the soba noodles to the water and cook for 3 minutes then drain and refresh in cold running water, drain and toss with 2 tbsp of the Asian dressing. Cut the cucumber in half to shorten then quarter, each half, remove the seeds and cut into batons.

To serve, pile some noodles into a bowl or large jar, scatter the spinach, prawns, cucumber and ginger. Peel and halve the egg. Pour chilled broth on top. Finish with sliced shallots and nori.