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Udon Soup with Shrimp

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings
Although homemade dashi (Japanese seaweed broth) is part of the easy beauty of this dish, you can substitute instant dashi in a pinch. If you take that shortcut, infuse the broth with fresh ginger.

Ingredients

  • 2 large sheets kombu (kelp)
  • 2 quarts cold water
  • 1 cup bonito flakes (about 1/4 ounce)
  • 1 (1-inch) piece fresh ginger, peeled and thinly sliced
  • 1 ounce dried mushroom blend
  • 1 (14-ounce) package fresh jumbo udon noodles
  • 2 green onions, trimmed
  • 1 tablespoon sugar
  • 2 1/2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 pound medium shrimp, peeled and deveined

Nutrition Information

  • calories 429
  • fat 3 g
  • satfat 0.5 g
  • monofat 0.4 g
  • polyfat 1.2 g
  • protein 28.9 g
  • carbohydrate 65.5 g
  • fiber 2.2 g
  • cholesterol 147 mg
  • iron 4.3 mg
  • sodium 994 mg
  • calcium 74 mg

How to Make It

  1. Wipe kombu clean with a cloth; cut sheeting lengthwise into 3-inch pieces. Place kombu in a large saucepan over medium-high heat; cover with 2 quarts cold water. Heat mixture to 180° or until tiny bubbles form around edge (do not boil). Reduce the heat to medium-low, and simmer 20 minutes. Remove from heat; discard kombu. Stir in bonito and ginger; let stand 10 minutes or until bonito sinks. Strain through a cheesecloth-lined colander over a bowl; discard solids.

  2. Wipe pan clean. Return broth to pan; bring to a boil. Remove from heat. Stir in mushrooms; let stand 20 minutes. Strain mixture through a cheesecloth-lined colander over a bowl, reserving mushrooms and broth. Wipe pan clean. Return broth to pan; bring to a simmer. Coarsely chop mushrooms.

  3. Cook noodles according to package directions; drain. Cut onions into 1-inch pieces; cut each piece in half lengthwise. Cut onion pieces lengthwise into thin strips. Combine sugar, soy sauce, and vinegar in a small bowl, stirring well. Add shrimp to broth; cook 1 minute. Stir in mushrooms; cook 30 seconds. Remove from heat; stir in vinegar mixture. Place about 1 cup noodles in each of 4 bowls; top with 2 cups broth mixture. Divide onion strips evenly among bowls.