17 September 2014,13:12 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat the fish stock to boiling, and steam the prawns, scallops and squid over the stock for 4 minutes.
  • Meanwhile, cook the noodles in plenty of boiling water for 2 minutes or according to packet instructions. Drain. Divide the noodles among the serving bowls.
  • Flavour the fish stock with soy sauce to taste and ladle over the noodles. Arrange the prawns, scallops, squid and Japanese fishcake on top. Scatter with the nori flakes.
  • Serve immediately, accompanied by the spring onions, grated ginger and soy sauce, to be added according to taste.


  • 2 litres fish stock
  • 15 raw tiger prawns, peeled
  • 8 scallops, shelled
  • 20 baby squid, cleaned, discarding the tentacles, bodies sliced
  • 500 grams ramen noodles
  • 3 tablespoon soy sauce
  • 8 thin slices Japanese fishcake
  • 2 sheet nori, flaked

To Serve

  • 4 spring onions, finely chopped
  • Grated root ginger
  • Soy sauce

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