Udon Soup With Shrimp Recipe

Name: Udon Soup With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large sheets kombu (kelp); 2 quarts cold water; 1 cup bonito flakes (about 1/4 ounce); 1 (1-inch) piece fresh ginger, peeled and thinly sliced; 1 ounce dried mushroom blend; 1 (14-ounce) package fresh jumbo udon noodles; 2 green onions, trimmed; 1 tablespoon sugar; 2 1/2 tablespoons low-sodium soy sauce; 2 tablespoons rice vinegar; 1 pound medium shrimp, peeled and deveined

Servings: persons

2 large sheets kombu (kelp)
2 quarts cold water
1 cup bonito flakes (about 1/4 ounce)
1 (1-inch) piece fresh ginger, peeled and thinly sliced
1 ounce dried mushroom blend
1 (14-ounce) package fresh jumbo udon noodles
2 green onions, trimmed
1 tablespoon sugar
2 1/2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 pound medium shrimp, peeled and deveined

1
Wipe kombu clean with a cloth; cut sheeting lengthwise into 3-inch pieces. Place kombu in a large saucepan over medium-high heat; cover with 2 quarts cold water. Heat mixture to 180u00b0 or until tiny bubbles form around edge (do not boil). Reduce the heat to medium-low, and simmer 20 minutes. Remove from heat; discard kombu. Stir in bonito and ginger; let stand 10 minutes or until bonito sinks. Strain through a cheesecloth-lined colander over a bowl; discard solids.
2
Wipe pan clean. Return broth to pan; bring to a boil. Remove from heat. Stir in mushrooms; let stand 20 minutes. Strain mixture through a cheesecloth-lined colander over a bowl, reserving mushrooms and broth. Wipe pan clean. Return broth to pan; bring to a simmer. Coarsely chop mushrooms.
3
Cook noodles according to package directions; drain. Cut onions into 1-inch pieces; cut each piece in half lengthwise. Cut onion pieces lengthwise into thin strips. Combine sugar, soy sauce, and vinegar in a small bowl, stirring well. Add shrimp to broth; cook 1 minute. Stir in mushrooms; cook 30 seconds. Remove from heat; stir in vinegar mixture. Place about 1 cup noodles in each of 4 bowls; top with 2 cups broth mixture. Divide onion strips evenly among bowls.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large sheets kombu (kelp), 2 quarts cold water, 1 cup bonito flakes (about 1/4 ounce), 1 (1-inch) piece fresh ginger, peeled and thinly sliced, and more.

Yes, Udon Soup With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Udon Soup With Shrimp

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