Thaw the prawns if you are using frozen ones. Then remove the heads and the scales but leave the tails on. Pour the chicken stock in a large saucepan and place it over medium-high heat until boiling. Then add the peeled prawns.

Stir and cook for a minute then add the ramen noodles to the stock as well.

Stir and cook the ramen until nearly tender. Then stir in the red miso paste. Add half if you’re not sure about how much you should add. You can add extra to taste just in the end.

Stir the soup well for a minute until the miso paste has melted away fully and is incorporated in the chicken stock. Peel and slice the spring onions finely. Add them to the soup. I also added some leftover pork belly here (optional).

Stir for another minute. Then add the sesame oil, the lemon juice and chili sauce to taste.

Stir well and take the miso soup off the heat now. Check the seasoning and add extra miso or hot chili sauce to taste if necessary. Scoop the noodles and the cooked prawns into large bowls. Divide the rest of the miso soup evenly. Sprinkle the soup with the freshly sliced nori seaweed and serve piping hot.