Seafood Udon Soup Noodles
A simply scrumpious bowl of seafood udon soup noodles to slurp and gobble down! What could be better than a few select treasures from the sea afloat a comforting bed of thick and chewy noodles all tucked into a hot savory soup? Hummm...not much that I can think of!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 udon noodle packs, or homemade udon noodles as per recipe here
- 340g small fresh clams, 12oz
- 8 tiger prawns (defrosted over night in fridge)
- 1/2 head of small napa cabbage, approx. 14oz or 400g
- 1 cup shimeji mushrooms
- 3 cups stock, chicken or fish
- 3 cups water
- 2 soft boiled eggs, peeled and halved (optional)
Instructions
- 1
Make udon noodles: If making homemade udon noodles, please do so first. Note that it will take around 3 hours total, 2 1/2 of that is resting time for the noodles. If using store bought udon noodles proceed to preparing the noodle toppings first.
- 2
Prep the clams: Add a tbsp of salt to enough water to submerge the clams. Stir til salt is melted, then add the clams. Let sit for 30 mins. Sand will be expelled from the clams. Remove the clams from water without disturbing the sand at the bottom. Rinse.
- 3
Prep the prawns: Rinse the defrosted prawns under running water. Cut off the antennae.
- 4
Prep the veggies: Cut the whole napa cabbage in half crosswise. Reserve the half with the stem for some other use. Slice the leafy end of the cabbage into 1 by 1 1/2 inch pieces. Rinse and drain. For the mushroom, slice off any ends that show dirt. Then use fingers to peel the mushrooms apart in clumps of 2-3 shrooms per clump.
- 5
Cook the noodles: Prepare a large pot with enough water to cover the udon by an inch. Place on high heat. For homemade udon, when the water boils, add noodles to water and cook for 10-12 mins, gently separating the noodles strands if needed. Test by biting a noodle to check the noodle is translucent all the way through. If cooking from packaged udon just follow the instructions on the packet. Once noodles are cooked immediately remove from water and rinse under cool running water to remove starch. Add cooked noodles in equal portions to each noodle bowl. Discard cooking water.
- 6
Cook the soup: While the noodles are cooking add stock and 3 cups fresh water to another large pot over a high heat. When the stock boils turn the heat to medium. Add the napa cabbage into the soup in an even layer. Add mushroom in an even layer. Put lid on pot and let cook for about 5 mins or until the napa cabbage is tender.
- 7
Add the prawns in a layer on top of the veggies. Finally add the clams, again in a layer atop the shrimps. Close pot lid and let boil for 5 mins or until the clams open up completely. Remove from heat.
- 8
Plate the noodle bowl: Add equal portions of napa cabbage on top of the noodles in each bowl. Add shrimp, mushrooms and clams next, in a nice pattern. Use ladle to scoop soup into each bowl. Top off with half a soft boiled egg if you like. Enjoy the noodle-iciousness!