This Miso Udon Seafood noodle soup is a great way to start the new year!
This post was sponsored by JSL Foods, Fortune Brand Asian Noodles. My opinions are honest and 100% my own.
Happy New Year guys. I’m excited to see where 2018 will take me. Hopefully it takes me to a place where my gray hairs disappear and I become 5 pounds lighter. Or I guess I can just dye my hair and stop eating so much…
LOL, who are we kidding!!
Anyways, welcome to Japanese food month! Back in November I started thinking about my goals for this blog. My one year blog anniversary was October 31. And I just felt like I was all over the place. This blog was supposed to be about food around the world, and I felt like I wasn’t providing that to my readers.
The Goal for 2018
So it was time to change things up a bit. Get organized. Stop eating cookies. Wait, that’s a different goal.
And then it came to me. Why not do focused food months? Choose a cuisine and post recipes from that cuisine for one month. I loved it! Hopefully you guys like it too.
Now there is a caveat. I am not always a traditional cook. Some of my dishes may not be authentic Japanese, but have a Japanese flair. So you might say I enjoy fusion cooking.
I am from Southern California after all…the heart of Asian fusion cuisine…
So for the next year, that’s how this blog is going be. I’m sure there will be some tweaks along the way as I learn what works and what doesn’t, but it’s going to be fun!
winter is here??
Winter is here and I love soup. When I say winter, I mean it now gets cool enough to throw on a sweater in the morning/evening. And, I mean, technically it’s winter. An unseasonable warm winter here in San Diego. I mean, 70 is cooler than 90, so that must mean winter…
The benefits of living in one of the most beautiful places in country. And one of the most expensive….
Either way, I look forward to “winter” so I can throw on some boots, wear all my pretty coats, gain 5 pounds, stop exercising and eat SOUP.
So I don’t care if it’s warm out. I’m going to start eating soup.
That said, this miso udon seafood noodle soup is pretty light, so it won’t weigh you down or pack on those extra pounds. Unless you eat too much of it. Like I do.
It’s the perfect way to start your New Year and a great way to kick off Japanese food month!
If you’ve got some questions about some of the ingredients here, go ahead and pop on over to this post where I discuss the essential Japanese pantry ingredients. I’ve also included some links below to buy some of the ingredients if you’re having trouble funding them at your local store. Note these are affiliate links and I earn a small commission to help me run this blog.
A quick note on the Japanese fish cake; this can be found at any Japanese food market, but if you don’t have access to one, you can substitute imitation crab meat or just leave it out entirely.
Fresh seafood is a must in this recipe. I use fresh manila clams (small clams), white fish, and shrimp for this recipe, but feel free to use any seafood you like. They key is to make sure you don’t overcook it. I literally cook the fish for about 30 seconds before ladling it into the bowls. And it comes out perfect.
If you use clams, be sure you clean the outside really well. I usually place them in a bowl of cool water while I’m prepping the other ingredients so some of the dirt rinses off. I then scrub them in the sink. Well, actually, if we’re being completely honest, I do not scrub them. I’m lazy and I don’t mind a little dirt here and there. But if you don’t want to eat dirt, clean them off.
And the poached eggs are totally optional. But really guys, why would you leave it out? God I love a poached egg. Deliciously thick egg yolk stirred into warm soup…YUM.
Then there are the enoki mushrooms. If you’ve never tried them you will be addicted after this. They periodically have these at my local Ralph’s, but I usually get them at the Asian grocery. Because these mushroom are super thin and light, we don’t even cook them here. When we pour the broth in the bowl, the mushroom are cooked by the broth.
You will note I used the seasoning packet from the Fortune Original Udon Noodle package. It has a great flavor and no MSG, which I know is a plus for many people. I include some info below on where you can find these noodles. If you can’t find them, a seasoning packet from any Japanese noodle package will work fine. Or you can totally leave it out and just add some extra salt to taste.
Related Post: 12 Essential Ingredients for Japanese Cooking
I am working with JSL foods on this post. JSL foods created Fortune Brand Asian Noodles which are pre-packaged fresh noodles and seasonings that can be found in the refrigerated section of your local grocery store. You can purchase JSL Foods products at”: Shaws, Star Market, Jewel, Albertsons, Randalls, Stater Bros, Safeway, Lucky’s, Food Maxx, Food 4 Less, Savemart, Bashas’, Raley’s, Bel Air, Nob Hill Foods, WinCo, and Target.
Miso Udon Seafood Noodle Soup
This miso udon seafood noodle soup is super easy to make. So if you looked at the ingredients and thought “no, this looks too complicated,” it’s not, I promise. You literally sauté your seafood and set it aside. Then it takes 5 minutes to make your broth. You divide the ingredients among the bowls, ladle the broth over and add your garnishes.
Easy, am I right? I mean, it seriously doesn’t get a whole lot easier.
This miso udon seafood noodle soup is the best guys. Especially after a fun New Year’s Eve celebration…
So if you like Japanese food, this is going to be an exciting month. I can’t wait to share some of my favorite recipes with you. While you’re waiting for the next one, here’s a couple blasts from the past:
This miso udon seafood noodle soup is packed full of umami flavor, easy to make and healthy!
- 2 packages udon noodles about 15 oz. total
- 1 seasoning packet Fortune Udon Noodle
- 5 cups water
- 3 tsp. dashi powder
- 2 tbsp. sake
- 2 tbsp. white miso paste
- 1 tbsp. mirin
- 1 garlic clove minced
- 1/2 lbs. fresh manila clams scrubbed clean
- 4 oz. fresh white fish cut in 1" pieces
- 1/2 lbs. shrimp peeled and deveined
- 4 oz. enoki mushrooms
- 1 tbsp. butter
- 8-16 slices Japanese fish cake
- 1/4 cup green onions sliced for garnish
- 4 eggs poached (optional)
- Heat the butter over medium heat in a dutch oven or large saucepan.
- Add the clams, cover and steam for about 2 minutes. Add the garlic and shrimp, cover and steam another 2 minutes, or until all the clams have opened and the shrimp has started to turn pink.
- Remove shrimp and clams with a slotted spoon and set aside. Discard any clams that have not opened.
- Add the water, dashi powder, sake, mirin and miso. Simmer for 5 minutes.
- While the broth is simmering, heat the udon noodles in boiling water for 1 minute. Divide the warm noodles into 4 bowls.
- Add the enoki mushroom, shrimp, and clams to the bowls.
- Add the fish to the broth and cook for 30 seconds to 1 minutes. Remove from broth and divide among soup bowls.
- Ladel the broth into each bowl. Top with sliced fish cake, poached egg (optional) and sliced green onions.
- Let the clams soak in water for 10 minutes to release some of the dirt. If you can't find manila clams, and small clams will work for this recipe.
- Red miso can also be used if that's all you have. However, the white miso has a milder flavor so it won't overpower the flavor of the seafood.
- Japanese fish cake can be found at most Asian grocery stores. If you can't find it, imitation crab meat can be substituted.
- If you like spice, sprinkle the soup with some dried chili flakes or togarashi seasoning.