Seafood Udon Noodle Soup
This seafood udon noodle soup served in a personal-sized clay pot takes only about 20 minutes to make. Even though I’m cooking for one, there is a wide variety of various seafood, veggies and mushrooms in my meal. I want to cook a sumptuous lunch for myself once in a while :p This recipe is perfect for work-from-home (WFH) or solo meals.
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I cooked and served my seafood udon noodle soup directly in a shallow donabe (Japanese earthern claypot). It definitely helps the dish to look more attractive :p
Assorted seafood pack for one pax. I vacuumed sealed a few of these
lonely WFH-friendly packs for the freezer. Whenever needed, just thaw the pack for cooking. My seafood pack consists of asari clams, tiger prawn and a shell-on scallop. With this preparation beforehand, I can enjoy a variety of seafood anytime, even though I am cooking for only one or two persons.
Rest of the ingredients. Napa cabbage, shiitake & enoki mushrooms, scallion and fresh udon noodles. The lone tofu is a freeze-dried version which enables me to add 1-2 tofu cubes in my meal without buying a whole tofu block every time. I used about 1/3 packet of udon each time I cook, as I prefer to be full on ingredients and eat lesser carbs.
1. MAKE SOUP BASE
I tried something new for the soup base with ready ingredients in my pantry. I used 2 spoons of pork (or chicken) ramen soup sauce, 1/4 bouillon cube and 2 slices of ginger. It turned out to be good!
Add water and bring the soup to a boil, making sure that the bouillon cube is fully dissolved.
Side note: I boiled the scallop and prawn for one minute in the soup base, because they couldn’t fit into my clay pot.
2. ARRANGE THE INGREDIENTS IN THE DONABE (CLAY POT)
Line a single-person sized donabe or clay pot with generous amount of napa cabbage.
Arrange the rest of the ingredients (udon, scallion, shiitake & enoki mushrooms, asari clams, tofu, carrot and naruto fish cake) on top of the cabbage. Add the scallop and prawn at this step if there is room.
Pour earlier prepared soup into the claypot.
Bring to a boil, cover with lid and simmer until everything is cooked. Mine was cooked in about 3 minutes, pictured above.
Garnish with a halved ramen egg (optional) and serve.