Recipe: Shrimp and Kale Udon
Summary: A Japanese inspired comfort food noodle dish
- 2 cups water
- ½ cup tsuyu concentrate (Japanese noodle broth base found in Asian grocery stores)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil plus a little more for optional drizzle
- 3/4-inch piece of fresh ginger cut into three ¼-inch coins
- 2 packages frozen udon noodles (found in the freezer section of Asian grocery stores)
- ¼ pound uncooked medium shrimp, veins removed
- 1 cup chopped kale
- ¼ cup cubed medium firm tofu
- ¼ cup sliced mushrooms
- 2 sunny-side up fried eggs
- 2 tablespoons thinly sliced scallions
- 2 teaspoons sesame seeds
- Optional: 2 teaspoons garlic chili sauce (found in Asian grocery stores)
- Optional: sesame oil
- To make the broth, bring the water, tsuyu, soy sauce, sesame oil, and ginger to a low simmer for 3 minutes.
- To cook the noodles, prepare the udon according to the package instructions (typically a couple minutes).
- Drain the noodles and divide them evenly between two bowls.
- Add the shrimp, kale, tofu, and mushrooms to the broth and cook until the shrimp turns pink, approximately one minute.
- Pour the broth over each bowl and divide the cooked ingredients among them as well.
- Top each bowl of udon off with a fried egg, scallions, and sesame seeds. You can also drizzle a teaspoon of sesame oil over the egg and a little bit of garlic chili sauce for added spiciness.
Preparation time: 3 minute(s)
Cooking time: 6 minute(s)a