Miso Seafood Udon Soup

Miso Seafood Udon Soup

Miso Seafood Udon Soup :

Raw Big Prawns with Heads

Ginger

Chicken Stock

Konbu or Ikan Bilis stock

Mirin

Light Soy Sauce

Pure Sesame Oil

Miso

Fishballs

Shitake Mushrooms

Greens e.g. baby spinach, cabbage...

Bean Sprouts

Silken Tofu

Fried Tofu

Udon

Toasted Sesame Seeds

Fry the prawns in the wok with thin slices of fresh ginger till fragrant. Remove the heads from the prawns and return them to the wok. Peel the rest of the prawns and set aside.

Add in mirin. If you do not have it, caramelise some sugar in some Chinese rice wine.

Pour in the stock, stir in 2-3 Tbsps of miso and season with soy sauce and sesame to taste.

Add in the shitake mushrooms, cabbage and fried tofu.

In a separate pot cook the udon, drain the water and then toss the noodles with some sesame oil.

Serve hot. Garnish with the prawns, some spinach, silken tofu, bean sprouts and toasted sesame seeds.

Had the honour of sharing this with Brother C and CL yesterday.