Udon Soup

If miso soup is taking more time to prepare than you have, here's one you can throw together in only a few minutes. I chose udon noodles today, but you can use any noodles that tickle your fancy. I also like somen, ramen, and those long, sticky, translucent rice noodles that absorb a lot of water when they hydrate.

You can buy udon noodles in bulk, but the 1-2 serving size is easier to store




They usually come with an envelope of powdered soup base, but the stock tastes a little weak to me, so I usually add a little extra. You can buy the soup base separately:



So------boil 3 cups of water, throw in some frozen shrimp and frozen seafood medley (the one I'm using today contains "Blanched Peeled Shrimps, Blanched Squid Strips and Tentacles, Blanched Octopus Slices, Fully Cooked Mussel Meat and Imitation Crab Meat") and looks like this:


Add the udon noodles, crumble a dried shiitake mushroom cap into the mélange, some wakame if you like, and when the water is at a rolling boil, add an egg and mix thoroughly.

Let simmer for a minute or so, remove from heat and add the powdered stock. Takes about five minutes if you don't have to search for the ingredients!



So how 'bout your favorite recipe for chicken soup, e*c!