Udon is a thick Japanese noodle made with wheat flour, water and salt. It is used in broth filled bowls like this shrimp udon soup with seafood and vegetables or can also be used in a stir fry with vegetables and proteins. Udon noodles can be found at most grocery stores.
This recipe for shrimp udon soup would also work with other Asian style rice noodles if you want to make this recipe gluten free.
I happened to have a seafood stock, shrimp stock, already in my freezer. You can also use chicken and a chicken stock to make this hearty soup. The vegetables can stay the same. Just don’t forget the protein!
Heat the stock of your choice to simmering in a separate pot. You can heat the noodles in the stock to give them added flavor. The noodles usually cook in 8-12 minutes depending on whether or not they are semi dried or dried. Reserve the stock and continue to simmer while you cook the shrimp and vegetables.
The vegetables, garlic, red bell pepper and carrots, are sautéed in a small amount of oil in a skillet. The chopped mushrooms and chard are added to the skillet and cooked over medium heat for a few minutes until tender. You can stir in the peeled shrimp, mirin, and soy sauce and cook until the shrimp are pink.
To assemble and serve the shrimp udon, begin by placing the warmed noodles in four deep individual bowls. Then distribute the shrimp, mushroom, pepper and garlic mixture over the noodles. Finally, ladle the broth over the noodles and veggie protein mixture. You can make it as soupy as you like. You may prefer just a small amount of broth. I like it brothy!
If you do not want the broth, you can stir fry the shrimp and veggies with the cooked noodles for a completely different take on udon noodles. Whatever your decision, I promise that either choice will be yummy!
Garnish with chopped cilantro and julienned slivers of green onions.
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