Why You’ll Love this Savory Japanese Udon Shrimp Soup
If you’ve ever wanted to taste a bowl of pure comfort, you’ve got to try this Savory Japanese Udon Shrimp Soup!
It’s warm, flavorful, and so satisfying! The savory broth with tender shrimp and chewy udon noodles just makes my heart sing!
Trust me, you’ll want to cozy up with a bowl of this delightful soup every chilly evening!
What Ingredients are in Savory Japanese Udon Shrimp Soup?
Alright, let’s plunge into the delightful world of making Savory Japanese Udon Shrimp Soup. If you’re anything like me, you probably crave a dish that not only warms your belly but also makes you feel all cozy inside.
Imagine slurping up those chewy udon noodles, nestled in a rich, flavorful broth brimming with tender shrimp and umami goodness. Far from just a meal, this is a hug in a bowl that you’ll want to make time and time again!
Here’s what you’ll need to bring this comforting soup to life:
- 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 (that’ll add the crunch!)
- 1 tablespoon sugar
- 2 1/2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 pound medium shrimp, peeled and deveined
Now, let’s talk about those ingredients. Finding some of them might feel a bit like a treasure hunt, especially if you’re not familiar with them. Kombu and bonito flakes are key players, bringing a lovely depth to your broth.
Dried mushrooms add that earthy note which really rounds out the flavors. And don’t skimp on the fresh ginger, it’s responsible for that bright pop that dances on your taste buds.
Oh, and if you’re not a shrimp fan or have any allergies, feel free to switch those out for some tofu or other protein. Versatility is the name of the game here!
Just imagine how proud you’ll be, sharing this bowl of warmth with friends or family, as they marvel at the flavors you’ve conjured up.
How to Make this Savory Japanese Udon Shrimp Soup
Making the Udon Shrimp Soup is like diving into a warm, flavorful hug that can brighten any day. First things first, gather your ingredients. You’ll need 2 large sheets of kombu, 2 quarts of cold water, and a cup of bonito flakes. If bonito flakes sound fancy, that’s because they are—these little bits of dried fish bring so much umami to your broth.
Start by wiping the kombu clean; you’d be surprised at how dusty things can get in those bags. Cut the kombu into 3-inch strips and toss it in a large saucepan with the cold water. Remember, we’re heating this to 180°F and not boiling it. Patience is key here, so just let it simmer gently for about 20 minutes. Seriously, resist the urge to crank up the heat; you want that delicate flavor.
Once your kombu has done its thing, you can let it go (goodbye, old friend). Stir in that fabulous cup of bonito flakes and the thinly sliced ginger. And here’s the trick—let it sit for 10 minutes until the bonito sinks. Afterward, strain everything through a cheesecloth-lined colander and voilà, you’ve got the base of a beautiful broth.
Don’t forget to wipe the pan clean before putting the broth back in; no one wants to accidentally get bits of kombu later on. While your broth is simmering again, you’ll cook your fresh jumbo udon noodles according to the package directions. They’re super easy and bring such great texture to the soup.
Now, let’s talk shrimp because what’s udon soup without them? Toss in a pound of medium shrimp to the simmering broth for just a minute and then add the coarsely chopped mushrooms you set aside earlier. Cook them for about 30 seconds—this is where the magic happens, and your kitchen will start to smell amazing.
Finally, toss in a mixture of 1 tablespoon of sugar, 2 1/2 tablespoons of low-sodium soy sauce, and 2 tablespoons of rice vinegar. This balances the flavors beautifully.
Serve it all by layering about 1 cup of noodles in four bowls and ladling 2 cups of that delicious broth over. Top with strips of green onion, and you’re set. You’ve just made something that will make you feel like you’ve been transported to a cozy Japanese restaurant, all without having to leave your kitchen. For soups like this that require long simmering times, consider using enameled cast iron cookware which provides excellent heat retention and even cooking. Enjoy every slurp.
Savory Japanese Udon Shrimp Soup Substitutions and Variations
Switching things up in your Udon Shrimp Soup can be as fun as diving into a new adventure in the kitchen!
Try using chicken or tofu instead of shrimp for a different flavor. You can swap out soy sauce for tamari if you need it gluten-free.
Adding some baby bok choy or sliced mushrooms can boost the veggie game, making it even tastier!
Enjoy experimenting!
What to Serve with Savory Japanese Udon Shrimp Soup
When you’re ready to serve your delicious Udon Shrimp Soup, you might want to contemplate a few tasty side dishes that can really make your meal shine!
I love pairing it with a simple cucumber salad tossed in rice vinegar, or crispy tempura veggies for crunch!
A side of steamed edamame sprinkled with sea salt is perfect too!
Trust me; it’s a delight!
Final Thoughts
Although I’ve shared all the steps to whip up this Udon Shrimp Soup, I can’t help but feel excited about all the flavors you’ll experience!
The rich broth, tender shrimp, and chewy noodles come together perfectly.
Don’t forget to enjoy the fresh green onions on top! I guarantee it’ll warm your heart and satisfy your taste buds.
Happy cooking!
