COMFORT EATING

Life Kitchen founder Ryan Riley's delicious bites minimise the work and maximise the flavour - perfect for when you need a pick-me-up

- ALI GRAVES

Hot and sour prawn broth

SERVES 2

A few sprigs of fresh coriander, leaves picked Lime wedges, to serve

METHOD

■ Pour the dashi stock into a large saucepan, then add the ginger, garlic, chilli and white pepper.

■ Place the pan over a low heat and bring the seasoned stock to a simmer.

■ Leave to simmer for 10 minutes, then add the dried mushrooms, sesame oil, soy sauce and vinegar.

■ Allow to simmer for another 5 minutes or until the mushrooms are fully rehydrated and soft.

■ Add the broccoli florets and king prawns to the pan and continue to simmer gently for 6 to 8 minutes, until the prawns are pink and cooked through.

■ Add the noodles, breaking them up with a wooden spoon if you like, and then crack in both eggs, stirring them through the broth so that the eggs break up into small pieces.

■ Scatter over the coriander leaves and serve with lime wedges to be squeezed in to taste.