6 dried shitake mushrooms, rehydrated in 1 cup hot broth (reserve the broth)
4 cups shrimp broth
1 1/2 cups raw frozen or fresh mixed seafood
1/3 cup dried wakame (cut up)
2 cloves garlic, grated
1/2 inch knob ginger, grated
2 tablespoons akamiso miso paste
10 oz udon noodles
1 carrot, sliced into strips
Bring the broth, ginger and garlic to a boil. Add the noodles and carrot and continue to boil until the noodles almost soft. Add the wakame, mushrooms, mushroom broth, seafood and miso paste. Cover and reduce to a simmer. Cook until the seafood is cooked thoroughly and the noodles are soft. Serve hot.
I actually made this for lunch the other day and it was so tasty, I felt like I had to share. What I love is that it doesn’t take much longer to make than heating up a can of soup but it is 100x better. It is also a perfect quick dinner for those days when just transitioning into cooler weather; it is warm and comforting but not heavy.
A couple of tips: Whenever I make something with shrimp I save the shells (and heads) and make a quick broth with water, the shells, carrots, garlic, celery, onions etc and then freeze it for a future use. You can defrost it in minutes by heating it (frozen) in a shallow pan over low heat.
If you are using frozen mixed seafood (I get a great mix of squid, scallops, mussels, shrimp and a few other treats at my local Asian grocery) toss it in the soup still frozen. Aways use seafood that was frozen raw for best flavor. Frozen cooked seafood can get rubbery when recooked.
Some udon noodles have very specific cooking directions. If the directions are very different than simply boiling them as my recipe calls for, you might want to prepare the noodles according to the package instructions then add them when you add the seafood.
I don’t like a very brothy udon soup so if you would prefer a more liquid soup or if an inordinately large amount of the broth evaporated during the cooking time, add a cup of hot broth or water to the soup before serving.