Seafood and Vegetables in Broth with Udon noodles
SERVES: 4 DIFFICULTY: Easy
A simple soup that keeps its variety of flavours to the minimum for maximum impact.
270g Hakubaku udon noodles
500g Seafood cocktail mix
8 Mangetouts (trimmed & quartered)
4 Spring onions (finely sliced, diagonally)
1/2 sheet Nori (cut into 4 strips)
1.5 litres Dashi broth
1tbsp Hakubaku chilli soy sauce
Cook the mangetouts in boiling water for 2 minutes.
Drain well and set aside.
STEP TWO:UDON NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then place evenly in 4 deep serving bowls.
Divide the mangetout, seafood mix, nori strips and spring onion amoung the 4 bowls.
STEP THREE:DASHI BROTH
In a saucepan, pour the dashi broth.
Add the mirin and chilli soy sauce.
Heat gently until nearly boiling.
Ladle the hot broth into the serving bowls.