Udon Noodle Soup With Shrimp And Spinach Recipes

UDON NOODLE SOUP WITH SHRIMP AND SPINACH

Steps:

• In a bowl, whisk together the egg and 100 ml (approximately 1/2 cup) of water, stir in the flour until smooth. Heat the oil in a pan, working in batches, slowly push the egg-flour mixture through a large sieve into the hot oil. Cook about 1 minute, remove with a slotted spoon, drain and set aside. Rinse and clean the spinach and blanch in a pot of boiling salted water for 3 minutes, drain.
• Rinse the snow peas, remove their strings and blanch in a pot of boiling salted water for 3 minutes. Trim the ends of the leek, cut into thin rings and rinse well. Cook the noodles according to package directions, drain. Heat the dashi in a saucepan.
• In a small saucepan, bring the soy sauce, mirin and sugar to a boil and stir into the simmering dashi, remove from the heat. Divide the noodles among four large soup bowls, add the fried batter, shrimp, leeks and spinach and pour the hot broth over.

MUSHROOM UDON NOODLE BOWL

Steps:

• Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
• Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
• In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
• Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
• Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.

MAKE-IT-YOUR-OWN UDON NOODLE SOUP

Steps:

• Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
• In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
• Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
• In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.

UDON NOODLE SOUP

Steps:

• In a large pan, dissolve the stock cube in 1 litre of water and stir in the teriyaki sauce. While the soup base comes to the boil, heat the oil in a frying pan and cook the mushrooms over a high heat, for 2-3 mins, until they turn golden. Add the spring onions and cook for 1 min more, then set aside.
• Once the soup base has come to the boil, add the noodles and cook for 4 mins. Add the spinach and cook for 1 min more until just wilted. Stir in the mushrooms, spring onions and some seasoning, and serve.

MISO UDON NOODLES WITH SPINACH AND TOFU

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
• Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
• Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
• Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.