Goodfood Travels: Japan's Shrimp Udon Soup
with Homemade Seafood Broth
Cooking time
30 minutes
Servings
2/4
Calories
450 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Japan, where perfect noodles are a point of pride. Like these thick strands of fresh udon floating in a from-scratch broth, sprinkled with furikake.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Scallion
- 2 Garlic cloves
- 225g Baby bok choy
- 225g Fresh udon noodles
- 15ml Ketchup
- 30ml Oyster sauce
- 30ml Vegetable demi-glace
- 10g Mild Furikake (black sesame seeds, white sesame seeds, crushed nori, sugar, kosher salt)
Contains: Oysters • Sesame • Shrimp • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
7 g
Saturated Fat
1 g
Sodium
2110 mg
Total Carb
62 g
Sugars
9 g
Protein
31 g
Fibre
4 g
Preparation
Mise en place
- Pat the shrimp dry and remove the shells from the tails. Reserving the tails and keeping them separate, season the shrimp with S&P.
- Cut the white bottom of the the scallion crosswise into 1-inch pieces. Thinly slice the green top crosswise.
- Using the side of your knife, smash the garlic cloves.
- Remove the root ends of the bok choy; roughly chop.
Start the broth
- In a medium pot, heat a drizzle of oil on medium.
- Add the shrimp tails, garlic cloves and white bottom of the scallion. Sauté, 1 to 2 min., until fragrant.
- Add the oyster sauce and ketchup. Sauté, 1 to 2 min., until beginning to caramelize.
Finish the broth
- To the pot, add the demi-glace, 4 ½ cups water (double for 4 portions) and salt; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 8 to 10 min., until the flavours have combined.
- Reserving the broth, drain and discard the aromatics. Return the broth to the pot.
Make the soup
- Place the noodles in a strainer and rinse.
- Bring the broth to a boil and add the noodles; stir gently to separate.
- Boil, 3 min., until partially cooked.
- Add the shrimp and bok choy.
- Boil, covered, 2 to 3 min., until the noodles are tender and the shrimp* are opaque and cooked through; season with salt.
Plate your dish
- Divide the soup between your bowls.
- Garnish with the mild furikake and green top of the scallion. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
