Ebi Udon (Prawn and Spinach Udon Soup)
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Ingredients
- 400 g raw king prawns, peeled and deveined
- 150 g spinach
- 500 g udon noodles
- 2 tsp dashi stock powder
- 3 tbsp soy sauce
- 2 tbsp mirin
Nutrition (per serving)
- Calories
- 294 kcal
- Protein
- 25.8 g
- Carbohydrate
- 42.2 g
- of which sugars
- 4.6 g
- Fat
- 1.6 g
- of which saturates
- 0.4 g
- Fibre
- 2.8 g
- Salt
- 3.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the dashi stock powder into 1.2 litres water in a large pan, add the soy sauce and mirin and bring to a simmer.
- 2
Add the prawns and simmer for 2-3 minutes until pink and curled.
- 3
Add the spinach and simmer for 1 minute until just wilted.
- 4
Cook the udon noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 5
Ladle the broth, prawns and spinach over the noodles to serve.
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