Soba Ham and Shrimp Soup

 This colourful bowl brings together Japanese soba noodles with a light, savoury broth enriched with shrimp, ham, egg and sweetcorn. The result is a comforting, gently spiced soup with fresh coriander and a touch of chilli for brightness.

Ingredients

• 180–200 g soba noodles

• 1 egg

• 120 g diced cooked ham

• 120 g small cooked shrimp

• 120 g sweetcorn kernels

• 1 small red chilli, finely chopped

• A handful of fresh coriander, chopped

• 1 tbsp neutral oil

• 1 tbsp Chinese pork soup paste (or to taste)

• 800–900 ml chicken or pork stock

• 1 tbsp soy sauce

• 1 tsp mirin (optional)

• 1 tsp sesame oil

• White pepper, to taste

Method

Cook the soba noodles according to the packet instructions. Drain, rinse briefly with cold water to stop the cooking, and set aside.

Heat the oil in a large pan or wok. Crack in the egg and scramble lightly until just set.

Add the diced ham, shrimp, sweetcorn and chopped chilli. Stir-fry gently for a minute.

Pour in the stock, then stir in the pork soup paste, soy sauce, mirin and a pinch of white pepper. Bring to a gentle simmer.

Add the chopped coriander and sesame oil. Taste and adjust the seasoning if needed.

Place the cooked soba noodles into bowls and ladle over the hot soup.

Serve immediately, optionally with extra coriander, chilli or a squeeze of lime.

A wholesome, fusion-style noodle soup that’s quick, satisfying and full of flavour.

More noodles:

Lesley's longevity noodles

More fusion:

Tikka chilli