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Quick Seafood Udon Noodle Soup

Course Dinner, Lunch
Cuisine Fusion
Keyword Seafood Thick Noodle Soup
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people
Author Scruff

Ingredients

  • 1 L low sodium chicken stock
  • 1/2 cup water
  • 1/2 tbsp fried shallots (store bought)
  • 10 gm preserved radish (available at Asian groceries)
  • 500 gm tapioca noodles (banh canh) or udon noodles (available at Asian groceries)
  • 150 gm pork mince
  • 1 tbsp fish sauce
  • 1 pinch salt
  • pepper to taste
  • 6 raw medium prawns, peeled
  • 4 fish balls or cakes, cut in half (optional and available at Asian groceries)

Garnish

  • 2 tbsp fried shallots (store bought)
  • 1/4 lemon
  • 1 stalk spring onion, finely chopped
  • 5 sprigs coriander, finely chopped (optional)
  • 1 chilli, finely chopped (optional)

Instructions

  1. Measure and prep all of your ingredients.

  2. Prepare the noodles as per packaging. (Note 1)

  3. In a medium sized pot, add the chicken stock, water, preserved radish and fried shallots. Turn the heat up to medium high and allow the pot to come to the boil.

  4. Optional Step (to make a clear soup)

    Add your mince meat into a large bowl and massage it with your fingers. Pour boiling water over the meat until it is completely covered. Use a spoon to break up the meat and release the scum from the mince. Carefully, pour the liquid out and repeat.

  5. Add the pork mince and bring the stock back to the boil. Cook for 2 minutes and scoop up any scum that build up on the edge of the pot.

  6. Add the fish sauce, salt, pepper, prawns and fish cakes. Cook for 1 - 2 minutes.

  7. Add the noodles and cook them for a 1 - 2 minutes or until done.

  8. Check the seasoning of your soup and adjust according to your taste. (Note 2)

To Serve

  1. Ladle the noodle soup into bowls.

  2. Garnish with spring onions, coriander, chilli and fried shallots.

  3. Serve with a wedge of lemon.

Recipe Notes

  1. If using udon noodles, then cook them in a separate pot with plenty of boiling water for 2 -3 minutes or until done. Strain the noodles and leave aside until needed. If using tapioca noodles, put them in a large bowl and pour boiling water over them until completely submersed. Leave for 2 minutes and then slowly loosen the noodles with tongs or chopsticks. Strain and leave aside until needed.
  2. If you want more saltiness and flavour then add fish sauce. Otherwise, just add salt.