|Shrimp Tempura Udon Soup|
1 pack frozen udon noodle ( 5 servings)
1 box frozen shrimp tempura, 8 pieces pack
5 cups chicken broth
3 cups napa cabbage, wash and cut
1 teaspoon pepper powder
2 stalks green onion, trimmed and thinly slice
1 teaspoon light soy sauce (optional)
1 teaspoon sugar
1/2 teaspoon roasted sesame seed
cut some seaweed
salt to taste
Defrost the frozen udon or substitute with spaghetti noodle, heat the oil and fry the shrimp tempura,
removed form oil and set aside.
Boil a pot of water and blanch the udon for approximately 10 -13 seconds. Remove and set aside.
Into a pot, pour in the chicken broth, dump in the pepper powder and napa cabbage and let it simmer
for a while. Add sugar and salt to taste.
Grab a handful of the udon and place it into a soup bowl, ladle soup over the udon and place shrimp
tempura on the udon, arrange some napa cabbage at the set and sprinkle green onion, seaweed slice
and sesame seed on the top and serve while its hot.