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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.
See Also:
- Chicken Udon Noodle Soup Recipe
- Meals for One or Two (Ideal for WFH)
- Yosenabe (Japanese Hot Pot) Recipe
- Easy Japanese Recipes
- One-Dish Meals Recipes
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
INGREDIENTS
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.
STEP-BY-STEP PHOTOS
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.
Haven’t had udon in a long while..this has me crave some with seafood. Love your clay pot..
Hi there! Long time no visti:)
I just discovered udon last year during lockdown and love it!
The soup looks great and LOVE the assorted seafood pack.
Hi dear! It’s been a long time & I miss you! Thanks for dropping by and take good care :)
You have your own vacuum-sealer ? Wah! so good! Won’t your freezer ran out of space with all the freezer-friendly goods? hahaha, because even without vacuum sealing by portions, my freezer is already full (always).
Yes I finally invested on a vacuum sealer and it’s a good buy! SG weather is so humid, even dried goods will spoil quickly. I bought a big fridge when I moved, as I know I will need it :p
Hi! I love the look of this recipe and I want to make it for my friend next week. I’m having a hard time finding a rich and creamy ramen soup base concentrate. Are there any other products you would recommend for the soup? Miso dashi or similar? Thak you for your help!
Hi, you can try these soup bases (but they are not creamy):
One-Pot Sliced Pork Udon – uses dashi soup pack
20-Minute Beef Udon – uses soba noodle sauce
Maybe you can consider the box Ichiran Ramen as the soup base is rich & creamy to me: Ichiran Ramen with Meat Balls
Thank you!
Hi, love you blog. All your pics looks so good and recipes seem doable even for someone new. May I ask where you got your vacuum sealer from please? I always have this prob. Cooking for one and seems too much trouble to assemble so end up ordering takeout. Inspired by you, want to try your method. Really appreciate your advice please. Thank you so much!
ps Its great how you often rec and show pics of the actual items you buy. Really helps people like me who rarely have a chance to go shopping. Any rec for brand of reasonably priced udon and ramen? Also may I ask what brand of mirin, sake, soya sauce, miso etc you use? Maybe you could consider doing a pantry list post one of these days please?
Thank you! So sorry for all the questions.
Hi, this is a follow up to my post above. So sorry if I wasn’t clear, I have seen your pages on ingredient spotlights. I was just hoping you could add more items. Your blog is really a life saver for noob cooks. Thank you!!