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Seafood Udon Noodle Soup
Seafood Udon Noodle Soup Recipe
Cook and serve this dish in a single-serving shallow donnabe or claypot. Alternatively, you can cook it in a regular pot and serve the dish in a bowl.
This recipe serves one (ideal solo or WFH lunch), but feel free to adjust the ingredients and the size of the claypot used to cook for more.
Check out the ingredients & step-by-step photos on the previous page.
Ingredients:
- 4 napa cabbage leaves cut to bite-sized chunks
- 1 large shell-on scallop shell scrubbed
- 1 shelled & deveined prawn
- 8 asari or local clams
- 1 serving fresh udon noodles
- 2 fresh shiitake mushroom caps optional: make a cross cut design
- small bundle enoki mushroom ends trimmed
- 3 carrot flowers
- 3 diagonally sliced Japanese scallion (negi)
- 1 slice Japanese fish cake optional
- 1-2 tofu cubes optional; I am using freeze dried tofu
(A) Soup Base
- 500ml water
- 2 ginger slices
- 1/4 bouillon soup cube (chicken or fish)
- 2 tbsp concentrated pork (or chicken) ramen “paitan” sauce
Suggested Garnishes
- half ramen egg
- chopped spring onions
Optional:
- Donabe or clay pot for one person can use any pot and dish out to a bowl if not available
Directions:
- Prepare soup base by bringing (A) to a boil, making sure the soup cube is entirely dissolved. Season to taste.
- Prepare the donabe (clay pot) and cook. Line the base of the pot with napa cabbage. Arrange the rest of the ingredients on top of the cabbage. Pour prepared soup base into the pot, and cover with lid to simmer until the cabbage and mushrooms are cooked, about 3 minutes. Discard any clams which remained closed after cooking. Garnish with ramen egg & spring onions. Serve immediately.
Cooking Note(s):
- I made this pork ramen soup base as they are ready ingredients in my pantry. You can make dashi soup base, or an even simpler one made with instant soba sauce.
- To have variety in a bowl in a jiffy when cooking for one or two (ideal for those still working from home), I used the following:
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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!