Far Eastern Fusion Soba and Prawn soup

This soup has lots of ingredients, but don't be put off, it's actually so easy to make. You literally just throw things together. There are a few stages, but nothing complicated.

This is going to be a new winter staple. It's filling and very fresh and clean tasting. Also has a nice bit of heat to it so it'll help to clear any blocked sinuses. Be warned though, if you haven't cooked with fish sauce before, it does have a fairly strong smell, but the flavour it adds is quintessentially Thai.

It's adapted from a Gordon Ramsey recipe for Vietnamese Beef and Noodle Soup from his book 'Healthy Appetite'. I've pulled in elements of Japanese and Thai cooking to make it a fusion of far eastern flavours.

Ingredients:

For the prawns -

200g raw prawns

1 heaped tsp crushed garlic

1 tsp crushed chilli

Juice of 1/2 lime

2 cm piece ginger, peeled and finely grated

Black pepper

1 tsp sesame oil, plus extra for noodles

125g soba noodles

For the broth -

Stock cube (fish or vege)

1.5 l boiling water

20g fresh ginger, peeled and finely chopped

5 peppercorns

1 stick celery, chopped

1 carrot, chopped

2 spring onions, chopped

salt and black pepper

1/2 tsp wasabi powder

3 cloves

1 cinnamon stick

1 cardamom pod, lightly crushed

2 tsp castor sugar

3 Tbs fish sauce

Once the broth has been strained -

1 carrot, cut into thin sticks

6 broccoli florets, thinly sliced

150g bean sprouts

2 spring onions, chopped

small bunch of coriander, chopped

lime wedges to serve

To make:

1) Put the prawns in a bowl with the ingredients listed under 'for the prawns', stir everything together, cover and put them in the fridge to marinate while you make the rest of the soup.

2) Cook the soba noodles according to the packet directions. Drain and then toss with a little sesame oil to avoid them sticking. Set aside.

3) To make the broth, put all of the ingredients in a large pan and bring to the boil. Then turn the heat down, cover and simmer for 30 minutes.

4) Strain the soup into a clean pot with a sieve so you are left with just the clear broth. Discard the solid pieces from the soup. Bring the broth back to the boil and add the carrot and broccoli. Cook for 5 minutes and add the prawns and bean sprouts. Cook them for 1 minute, just until the prawns have cooked through.

5) Divide the noodles into 4 bowls, then pour the broth over the top and garnish with coriander and spring onions. Serve with lime wedges.

Serves 4.