Sunday, August 09, 2009

Udon Soup Recipe

This a fabulous recipe that I found on the Kittens in the Kitchen blog. I don't use the edamame, but follow it otherwise for the most part. It's really fast, easy and Yummy! Yes, I am making soup when it's almost 100 degrees outside.

This is a direct copy and paste from the original site.
Serves 2 big bowls, or four as a starter!

1" piece grated ginger
1 clove garlic, crushed
1 tbsp tom yum paste - eek, I cheated! You could probably use whatever paste you wanted here - or even none at all, it still has a load of flavour!
1 pt chicken stock
1 pack udon noodles
1 tbsp fish sauce
2 handfuls raw shrimp (apologies for vague quantities - I pulled them out of my box of frozen shrimp in the freezer... doesn't matter anyway - add as much or as little as you fancy! Oh, and I add mine from frozen :)
1 handful shelled edamame beans (see above!)
1/2 bell pepper, diced into large bits
1 small tin of coconut milk
A couple of drops of roasted sesame oil (if you have it... gives a lovely deep flavour)
Light soy sauce, to taste
Lime juice, to taste
shredded scallions, sliced thai chillies and cilantro to garnish!

Par-boil the Noodles...I reckon this gets rid of the starchiness and gives a cleaner soup - but I haven't done a side to side comparison with the same brand of udon, so could possibly be talking out of my proverbial!Put the noodles into a pot of boiling water and simmer for one minute - until they have just lost their brittleness. Drain and rinse under cold water.Prepare the Base...Heat a glug of nut oil in your hot wok and add the ginger, garlic and paste if you're using it and fry for up to a minute, until sizzling! Add the chicken stock and fish sauce and bring to the boil.Bringing it all Together...This bit depends a bit on the cooking time of the udon noodles, and what state the shrimp are in. My shrimp were large and frozen - so I gave them 8 minutes. The udon noodle pack recommended 7-8 minutes, so I chucked em in a couple of minutes after that. The edamame beans and pepper went in 3 minutes before the end, along with the coconut milk.Serve!Use a pasta server to scoop out a portion of noodles into each bowl, top with the remaining shrimp and veg, then ladle over the remaining broth.Add a drop of sesame oil on to each.Serve with the scallions, chillies and cilantro, soy sauce and lime juice on the side, to allow each eater to adjust to taste!