Udon Noodle Soup recipe
This Udon Noodle Soup Recipe is so incredibly flavorful, packed with copious amounts of fresh seafood, chewy udon noodles, and an amazing seafood broth made from miso paste and dashi powder.
Servings 4 servings
- 15 oz. udon noodles
- 1/2 lbs. fresh manila clams, scrubbed clean
- 1 tbsp. butter
- 1 garlic clove minced
- 1/2 lbs. shrimp, peeled and deveined
- 5 cups fish stock
- 3 tsp. dashi powder
- 2 tbsp. sake
- 3 tbsp. white miso paste
- 1 tbsp. mirin
- 4 oz. fresh white fish, cut in 1" pieces
- 4 oz. enoki mushrooms
- 8-16 slices Japanese fish cake
- 1/4 cup green onions (for garnish)
- 4 eggs, poached (optional)
- Togarashi (for garnish)
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 and add enoki mushrooms.
Add the fish to the broth and cook for 30 seconds to 1 minutes, until no longer opaque. Remove from broth and divide among soup bowls with the clams and shrimp.
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, any small clams will work for this recipe.
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. If you use clams, be sure you clean the outside really well. A firm white fish works best so it keeps it's form in the soup.
There is no substitute for enoki mushrooms, but you can omit them if you are unable to find them.
Japanese fish cake 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.
The Togarashi seasoning is Japanese chili pepper - adjust the amount used to your spice preference.
The poached eggs are optional but highly recommended if you like a runny egg in your soup.
Serving: 1.5cups | Calories: 354kcal