Prawn Udon Noodle Soup

Beef | Poultry | Seafood | Pork | Vegetarian | Appetizers & Desserts

Prawn Udon Noodle Soup

Ingredients

Dashi (Seasoning Stock)
3
 
large strips of Dashi Kombu, cut into roughly 4x4 inch squares

1/2
cup
Bonito Tuna Flakes

4
cup
cold water

1/2
cup
Shiitake Mushrooms or Dried Sardines, optional

Udon Noodle Soup
4
cup
dashi stock from above

2
tbls
Marukin Soy Sauce

1
tbls
Morita Honjozo Mirin

2
tsp
sugar

1
tsp
salt

1
 
carrot, cut into 1/2 inch segments on the diagonal and then thinly sliced

1/2
 
bunch of spinach, coarsely chopped

1
 
scallion, thinly sliced on the diagonal

2
 
eggs

6
 
cooked and cleaned prawns

1
 
Udon Noodles

 Prawn Udon Noodle Soup

Directions

Dashi

  1. soak the kombu and shiitake mushrooms in the cold water in the pot for about 20 minutes and then bring to boil.
  2. Remove the seaweed and shiitake and add a handful of the bonito flakes and turn off heat and allow it to steep for another 5-10 minutes.
  3. Strain, pressing out the stock from the bonito flakes.
  4. Save the shiitake mushrooms. The broth should be a clear light golden yellow color.

 

Udon Noodle Soup with Prawns and Egg

  1. Bring a pot of water to boil and quickly blanch the spinach and carrots and set aside.
  2. In the same pot, add the udon noodles and cook until al dente. Cooking time varies depends on the thickness of noodles.
  3. Place your noodles, mushrooms, spinach and carrots in a soup bowl.
  4. Heat the dashi and add the soy sauce, mirin, and sugar along with the prawns and bring to slow rolling boil.
  5. Make any final adjustments with salt if needed and ladle broth over the noodle bowls. Top with prawns, crack an egg into the soup, add scallions and enjoy!

 

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