Simple ramen soup with homemade prawn broth...
Let the prawns thaw fully if using frozen ones. Then peel the prawns (leave the tails on). Add heads and scales, fresh ginger, garlic and some vegetable oil to a high pan. Season with a pinch of pepper.
Bring this to a good boil. Then turn the heat lower. Cover the pan and let the ingredients simmer for 7 minutes. With a potato masher (or a fork) squeeze the cooked prawn heads (because that's where all the flavor comes from). Then strain the prawn soup mixture through a fine sieve and catch the prawn broth.
Pour the broth back into the pan and reheat it. Pour in the remaining chicken or fish stock. Check the seasoning and add extra pepper or salt to taste if necessary.
Then add the prawns and edamame (or broad beans).
Simmer the soup for 5 minutes until the noodles are tender. Scoop the hot ramen soup into bowls. Then garnish with the cooked prawns, edamame and salmon roe (optional). Sprinkle with sesame seeds, sliced nori and a few drops of sesame oil. Serve hot.