Udon Soup with Prawns

Presto Pasta Night is being hosted by it's founder Ruth from Once Upon a Feast and this week I have Udon Noodles


These thick, wheat based, Japanese noodles can be used in stir-fry, soups and salads. As they are pre-cooked, they only require a few minutes in boiling water to bring them up to temperature which is great news when you're seeking something quick but nutritious.

The dish I've made certainly fulfils those criteria - from start to finish, you could have this on your table in less than 10 minutes.

Udon Soup with Prawns
[Serves 2]

200 grams Udon noodles
20 grams white miso
1 cup water
dried shredded seaweed
fresh prawns, de-veined

Take a tablespoon of shredded seaweed and cover with cold water - let this sit for a few minutes until expanded.

Mix the white miso and water in a pan and place over a low heat, stirring until the miso has dissolved. Add the soaked seaweed and allow the mixture to very gently heat through.

Plunge the udon into a pot of boiling water, stir and cook for about 3 minutes or until warmed through. Strain and divide the noodles into two bowls.

Season the prawns with freshly ground sea salt and white pepper and quickly sear in a hot pan, flip once to brown each side evenly.

Pour the hot stock over the noodles and then top with the cooked prawns.