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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.


  • 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

Suggested Garnishes


  • Donabe or clay pot for one person can use any pot and dish out to a bowl if not available


  1. Prepare soup base by bringing (A) to a boil, making sure the soup cube is entirely dissolved. Season to taste.
  2. 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):

  1. 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.
  2. 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:
  • single-pax assorted seafood pack (see pic) for the freezer: mine contains scallop, clams and prawn.
  • freeze-dried tofu (see pic) just soak in water, squeeze out excess water and it’s ready for cooking.
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8 comments on “Seafood Udon Noodle Soup”

  1. Haven’t had udon in a long while..this has me crave some with seafood. Love your clay pot..

  2. 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.

  3. 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

  4. 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!

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