Udon Soup

Last Friday when I went to Sushi Zushi, that was my first time eating udon noodles in two years!!! I had a heavy meat dish for lunch so I settled for something light and super healthy for dinner.

[100% organic & wild Gulf shrimp]

  • 4 cups water
  • One 4-inch strip of dried kelp/kombu, soak in water for 10-20 minutes
  • 4 TBS soy sauce
  • 1 TBS mirin
  • 1 tsp sugar
  • 2 tsp salt
  • 2 cups baby spinach
  • ½ cup shimeji mushrooms, separated
  • ½ cup enoki mushrooms, separated
  • Shrimp
  • 2 scallions, sliced diagonally
  • 1 raw egg
  • 8 oz. udon noodles

To make the dashi (broth), heat pan with 4 cups of water, the dried kelp/kombu, soy sauce, mirin, sugar, and salt. Once the dashi boils, kept it on low-medium heat and let it simmer.

In another pot, boil enough water to blanch the spinach and mushrooms then set aside. In the same pot, cook the udon noodles until al dente, depending on the thickness of the noodles, time varies. When the noodles are ready, rinse under cold water and set aside. In the same pot, boil the shrimp and set aside.

In a bowl, place the noodles at the bottom, then add the vegetables, place the shrimp over the noodles, and sprinkle the scallions over everything. Turn to high heat for the dashi; once it boils again, pour the hot soup into your bowl, without the kelp/kombu, and immediately break the raw egg into the hot broth with the noodles and everything else.

Note: consuming raw or undercooked animal foods may increase your risk of contracting a food borne illness.

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