Seafood ramen soup

by Kyla Van Heerden

Prim Reddy
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Knorr Chinese chicken stock
  • 250 g prawns, shelled and deveined
  • 250 g calamari tubes or rings
  • 250 g mussels
  • 100 g carrots, chopped
  • 50 g bok choy
  • 50 g broccoli florets
  • 50 g button mushrooms
  • 50 g shimeji mushrooms
  • 50 g oyster mushrooms
  • 500 g glass noodles
  • Flavourings
  • fish sauce
  • soy sauce
  • chilli vinegar
  • chopped fresh chillies
  • chopped leeks


1. Fill a deep saucepan with boiling water and add the chicken stock. The water will impart flavour to the seafood, vegetables and noodles.

2. Place each ingredient in a separate bowl and let everyone dish for themselves. Place each serving in a sieve and dip into the boiling stock for 2 minutes to cook. Tip the cooked ingredients into an individual serving bowl and ladle in some of the stock. Allow your guests to garnish with flavourings of their choosing.


When I was in China, this is all I ate for breakfast, lunch and dinner. It provides a healthy combination of protein and vegetables, served in a delicious brine. It is warming and filling, and one of the few dishes where your guests can create their own combinations.

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