Udon with Prawns, Enoki Mushrooms and Sea Vegetables
300ml dashi
2 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon sugar
1 bundle udon noodles (about 80g)
50g enoki mushroom, trimmed and separated
4 large, raw prawns
1 gram (small handful) mixed sea vegetables (like Clearspring Atlantic Sea Salad, used here)
4 spring onions, sliced finely
1 teaspoon seven spice pepper (see Dinner Thursday 14 September for recipe)
Mix the dashi, mirin, soy sauce & sugar in a pot and simmer over low heat until sugar melts.
Refresh the sea vegetables by soaking in warm water for a few minutes.
Cook the udon according to package instructions. Arrange noodles in a serving bowl. Pile enoki mushrooms on top of noodles. Add the sea vegetables and keep warm.
Poach the prawns in the dashi mixture until just cooked. Remove them from the broth and arrange on top of noodles.
Pour the brother carefully over the noodles, mushrooms and sea vegetables. A quick "swim" in the hot broth is all the enoki mushrooms need to cook.
Garnish with the spring onions and seven spice powder and serve.
Nutrition Summary
Calories (kcal) 504.6
Protein (g) 22.6
Carbohydrate (g) 93.4
Fat (g) 2.5
Fibre (g) 2.8
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