Prawn, chicken and kimchi ramen recipe
 Quick, wholesome and full of flavour, this easy ramen recipe from Saturday Kitchen will keep you warm this winter. 500ml/18fl oz chicken stock 4 raw tiger prawns, shells and heads removed but reserved for the stock2 tbsp vegetable oil2cm/1in fresh root ginger, peeled and sliced2 garlic cloves, sliced 1 tbsp gochujang paste 6 dried shiitake mushrooms, rehydrated in warm water and sliced ½ chicken breast, thinly sliced1 nest of egg noodles, cooked to packet instructions handful baby spinach 1 hard-boiled free-range egg, halved 2 tbsp kimchi, to serve 2 spring onions, sliced 2 tbsp edamame beans 2 red chillies, sliced soy sauce, to taste 500ml/18fl oz chicken stock 4 raw tiger prawns, shells and heads removed but reserved for the stock 2 tbsp vegetable oil 2cm/1in fresh root ginger, peeled and sliced 2 garlic cloves, sliced 1 tbsp gochujang paste 6 dried shiitake mushrooms, rehydrated in warm water and sliced ½ chicken breast, thinly sliced 1 nest of egg noodles, cooked to packet instructions handful baby spinach 1 hard-boiled free-range egg, halved 2 tbsp kimchi, to serve 2 spring onions, sliced 2 tbsp edamame beans 2 red chillies, sliced soy sauce, to taste Method Add the chicken stock and prawn shells to a large saucepan and simmer over a low heat for 20 minutes to infuse. Strain the stock through a sieve into a jug or pan and keep warm. Place the oil in a frying pan over a medium heat, then add the ginger and garlic and sauté for 2–3 minutes. Add the infused stock and the gochujang paste and cook for a further 2 minutes. Add the mushrooms, followed by the prawns and chicken, and poach gently without boiling for 2–3 minutes. Meanwhile, cook the noodles according to packet instructions. When soft, put the noodles and spinach in a serving dish and ladle the hot ramen broth over the top. Garnish with the egg, some kimchi, spring onions, edamame and chilli. Season to taste with soy sauce. Add the chicken stock and prawn shells to a large saucepan and simmer over a low heat for 20 minutes to infuse. Strain the stock through a sieve into a jug or pan and keep warm. Add the chicken stock and prawn shells to a large saucepan and simmer over a low heat for 20 minutes to infuse. Strain the stock through a sieve into a jug or pan and keep warm. Place the oil in a frying pan over a medium heat, then add the ginger and garlic and sauté for 2–3 minutes. Add the infused stock and the gochujang paste and cook for a further 2 minutes. Place the oil in a frying pan over a medium heat, then add the ginger and garlic and sauté for 2–3 minutes. Add the infused stock and the gochujang paste and cook for a further 2 minutes. Add the mushrooms, followed by the prawns and chicken, and poach gently without boiling for 2–3 minutes. Add the mushrooms, followed by the prawns and chicken, and poach gently without boiling for 2–3 minutes. Meanwhile, cook the noodles according to packet instructions. When soft, put the noodles and spinach in a serving dish and ladle the hot ramen broth over the top. Garnish with the egg, some kimchi, spring onions, edamame and chilli. Season to taste with soy sauce. Meanwhile, cook the noodles according to packet instructions. When soft, put the noodles and spinach in a serving dish and ladle the hot ramen broth over the top. Garnish with the egg, some kimchi, spring onions, edamame and chilli. Season to taste with soy sauce.