February 13, 2010

I didn’t really feel like making anything fancy for tonight.  I wanted to make a simple meal, non-fattening, and yet fill me up.  And the most important thing, I didn’t want to wash a lot of dishes and utensils. LOL.  American Idol was on tonight, I had to make sure I got dinner and finished cleaning before the show started.  Plus, I have to do school work after that.  My assignment is due tomorrow and I haven’t even started.  I got some frozen shrimps that I cleaned the other day, udon noodles, veggies and some dried mushrooms. I could pull off a simple meal.


Japanese Dried Seaweed
Japanese Dried Seaweed


Seafood Udon Noodle Soup
Seafood Udon Noodle Soup

Ingredients (serves 2-3):

  1. Shrimp, shelled and devined, 1 pound
  2. Chinese bok choy, 4 leaves
  3. Dried (or fresh) Shaiitake mushrooms, whole or pre-sliced, a handful
  4. Udon noodles 3 packs (1 pack for regular serving. Guys may need 1.5-2 packs each).  Each pack of udon should come with a seasoning pack. 
  5. Dried seaweed, a handful.
  6. Scallion, 2 stems
  7. Water, 9 cups


  1. Shell, devine shrimp. Put it aside.
  2. If you are using whole dried shaiitaki mushroom, soak it in warm water for 20 minutes or so. Then slice it thinly.  If you are using pre-sliced dried mushroom, no soaking is needed as it is pretty thinly sliced.  If you are using whole fresh mushroom, slice it in thin pieces.
  3. Cut bok choy into bite size pieces.  Put it aside.
  4. Cut scallion into small pieces. Put it aside.
  5. Squash or squeeze each pack of udon noodle while it is in its package. This could help to separate the noodle before you cook it.
  6. Use a  big pot, boil 8 cups of water. Use high heat.
  7. When the water boils, put the shrimp in.  Cook it for 2 mins or until it is cook.  Don’t over cook the shrimp, or it would get rubbery.  Remove the shrimp from the pot.  Leave the water in the pot. This would be great stock for the soup.
  8. If you are using dried mushrooms, add them to the pot and let them cook for 5 mins.
  9. Add noodles to the pot.  When the water boils, let it cook for another 2 mins.  Turn off the heat.
  10. Remove the noodles from the pot. Distribute them into serving bowls. 
  11. Put scallion pieces into each serving bowl.
  12. Turn the heat back on to high, bring it back to a boil.  Add bok choy, seaweed and the seasoning pack that come with the udon.  Cook it for another 2 minutes. 
  13. Taste it. Add a dash of salt if needed. Or add more water if it is too salty for your taste.

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