Seafood Udon Noodle Soup
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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.
- 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
- half ramen egg
- chopped spring onions
- Donabe or clay pot for one person can use any pot and dish out to a bowl if not available
- 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.
- 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: