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Udon (Japanese Noodle Soup)
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This recipe has not yet been reviewed
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Prep Time:
15
Minutes
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Cook Time:
15
Minutes
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Total Time:
30
Minutes
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Ingredients:
Forthe Shrimp Paste:
5 whole water chestnuts
1/2 lb. medium raw shrimp, shelled and deveined
2 tsps. minced green onions
2 tsps. cornstarch
1 package (14 ounces) fresh Japanese style noodles(udon)
6 tofupuffs
Forthe Seasoning:
1-1/2 cups water
2 Tbsps. soy sauce
1/4 cup Japanese sweet cooking rice wine(mirin)
Forthe Broth:
4 cups Japanese soup stock(dashi)
1/2 cup sweet cooking rice wine(mirin)
1/3 cup soy sauce
Forthe Garnishes:
8 cooked shrimp
2 green onions, thinly sliced
1/3 cup julienned carrots
6 button mushrooms, thinly sliced
chili garlic sauce
Instructions:
1. In a food processor, finely shrimp paste ingredients, and process to make a chunky paste.
2. Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain, rinse with cold water, and drain again; set aside.
3. In a medium bowl, cover tofu puffs with hot water and let stand for 1 minute; drain and squeeze out water. Cut each puff in half crosswise; gently pull open the center of each to make a little bag. Stuff equal amounts of shrimp paste into each bag.
4. In a 2-quart pan, combine seasoning ingredients; cook, stirring once or twice, until sugar dissolves. Add filled tofu puffs and simmer, uncovered, until shrimp filling turns pink, about 5 minutes or.
5. In a 3-quart pan, combine broth ingredients and bring to a boil; reduce heat and simmer for 5 minutes. Add noodles and cook until heated through, 2 to 3 minutes.
6. Divide noodles and broth among 6 individual soup bowls. With a slotted spoon, lift out tofu puffs and place two pieces in each bowl. Top serving with shrimp. green onion, carrot, and mushrooms. Add chili garlic sauce to taste.
Copyright Yan Can Cook Inc., 2006
(Serves 6)
This recipe was submitted on
10/10/2006
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