Seafood Udon Soup

Seafood Udon Soup

Surprise! It's a recipe!

This is something I've had at restaurants from time to time, and I had a craving for it the other day.

However.

Most of the recipes I was able to find online were an odd assortment of things (or perhaps I just suck at google, always a possibility). So I decided to do a combination of compare a ton of recipes, and analyze the common components before I arrived at this.

I also went kind of less is more as far as ingredient variations, but you could also easily add vegetables like carrots, cabbage, or whatever you want to this recipe too.

Ingredients:

• 1 lb of raw (and thawed) shrimp
• 16 oz of scallops
• 16 oz of imitation crab, cut into bite sized pieces
• 8 oz diced portabella mushrooms
• 1/2 cup (approximately) diced scallions (aka green onions)
• 1/2 cup of low sodium soy sauce
• 8 cups of less sodium chicken broth
• 14 oz udon noodles

Directions:

1. Prepare udon noodles per package instructions. Set aside.
2. In a 8 qt soup pot (or a very large pot that can contain a lot of soup), add chicken broth and soy sauce. Cook on low.
3. Add portabella mushrooms and scallions to soup pot. Stir.
4. Add shrimp, scallops, and imitation crab.
5. Cover pot. Continue to cook on low for 15-20 minutes or until shrimp is cooked (turns pink), stirring occasionally.
6. Add udon noodles.
7. Simmer soup for about 10-15 minutes, stir occasionally.
8. Serve warm.

That's it! Pretty easy, right? Like I said before, different kinds of vegetables could be easily added to this, and add them at step 3. I also prefer less crazy amounts of salts, hence the low sodium soy sauce & chicken broth. If you love salt, just use the regular soy sauce and chicken broth.

Happy cooking!