Seafood and Vegetables in Broth with Udon noodles

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Seafood and Vegetables in Broth with Udon noodles 542a2adefbc0335c3026a8cb_soba.png

Ingredients card / Shopping list

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
2tbsp Mirin
1tbsp Hakubaku chilli soy sauce

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Recipe By: Hakubaku

Serves 4 adults

Introduction

A simple soup that keeps its variety of flavours to the minimum for maximum impact.


Method

STEP ONE:MANGETOUTS
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.

STEP FOUR:SERVING
Ladle the hot broth into the serving bowls.
Serve immediately.