LinsFood | by Azlin Bloor

In-Depth Recipes, Food Culture & Food Stories

MENUMENU
  • Home
  • Recipes
    • Recipe Categories
      • Amuse-Bouches, Canapés and Starters
      • Cookies
      • Desserts
      • Dips, Sauces and Gravy Recipes
      • Eggless Recipes (Desserts & Baking)
      • Birthday and Occasion Cakes and Cupcakes
      • Cheese (Types and Recipes)
      • Gluten Free
      • Healthy Recipes
      • Meat Recipes
      • Noodle Recipes from around the World
      • Rice Recipes from around the World
      • Salad Recipes
      • Soups and Stews from around the World
      • Seafood
      • Vegan
      • Vegetarian
    • Seasonal Recipes
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • What's in Season Now?
      • Autumn (Fall) Recipes
    • Festive Recipes
      • Chinese New Year Recipes
      • Valentine's Day Recipes
      • Nowruz Recipes (Persian New Year)
      • Easter Recipes
      • Ramadan Recipes from around the World
      • Eid Recipes from around the World
      • Thanksgiving Recipes
      • Christmas Recipes from around the World
    • Collections
      • Alcoholic Drinks
      • Alcohol Free Drinks
      • Breakfast & Brunch Recipes
      • Cake Decorating 101
      • Fine Dining
      • Gin Recipes
      • Pantry Recipes
      • The Chilli Pepper Page
      • Top 12 Chicken Recipes
  • World Cuisines
    • American
    • British Recipes
    • Burmese Recipes
    • Chinese Recipes
    • East and West African Recipes
    • Eastern and Central European Recipes
    • French Recipes
    • South Asian Recipes (India, Pakistan & Sri Lanka)
      • Kashmiri Recipes
    • Indonesian Recipes
    • Italian Recipes
      • Risotto Masterclass
    • Japanese Recipes
    • Korean Recipes
    • Latin American Recipes
    • Middle Eastern and North African Recipes
      • Persian Recipes
      • Tagine Masterclass
    • What is Singapore and Malaysian Food?
    • Spanish Recipes
    • Thai Recipes
    • Turkish Recipes
    • Vietnamese Recipes
  • Reference
    • Ingredients

      Ingredients
    • The Edible Garden

      The Edible Garden
    • What’s In Season?

      What's In Season?
    • Oven/Cooking Conversions

      Oven/Cooking Conversions
  • Travel
  • Media
  • About
    • About Me

      About Me
    • Online Cooking Courses

      How to cook noodles
    • My Cookbooks

      Singapore Recipes

Miso Soup with Prawns and Udon Noodles

Published 30/10/2013, updated 19/06/2020 5 Comments

A quick and easy, nutritious and delicious miso soup with prawns and udon noodles, using dashi and stock made from the prawn (shrimp) shells.
Jump to Recipe Print Recipe
Miso Soup with Prawns and Udon Noodles
Miso Soup with Prawns and Udon Noodles
Miso Soup with Prawns and Udon Noodles

A quick and easy, nutritious and delicious miso soup with prawns and udon noodles. Having some dashi, fresh or frozen, would be fantastic but if you haven’t got any, just use some fresh water and follow the rest of the instructions. I think it makes the perfect quick lunch but is also perfect for dinner on a cold and wet day.

I’m using 2 types of miso here, akamiso (dark and strong) and shiromiso (light in colour and flavour) but feel free to use what you have at hand & adjust to taste. Learn more about Miso Paste here.

For more recipes in our ongoing Japanese series, please visit the Japanese Page.

Miso Soup with Prawns and Udon Noodles

Miso Soup with Prawns and Udon Noodles

A quick and easy, nutritious and delicious miso soup with prawns and udon noodles, using dashi and stock made from the prawn (shrimp) shells.
4.96 from 42 votes
Print Pin Add to Collection Go to Collections
Course: Main Course
Cuisine: Japanese
Keyword: healthy, noodles
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 330.66kcal
Author: Azlin Bloor

Ingredients

  • 600 ml (2 2/5 cups) dashi (or water or any stock, half strength)
  • 12 large prawns (shrimps), with shell on
  • 2 handfuls cabbage, sliced thinly
  • 2½ cm (1") fresh ginger, cut in strips
  • 2 spring onions (scallions), sliced, white and green kept separately
  • 2 tsp light soy sauce
  • 1 tsp rice vinegar optional
  • 300 g (10½ oz) fresh udon noodles
  • 2 handfuls baby spinach
  • 2 tsp dark miso
  • 1-2 Tbsp light miso
  • ½ red chilli sliced (optional)

Instructions

Let's make the Prawn Stock

  • Clean the prawns. Twist the head off carefully, leaving the rest of the shell on. The intestinal vein that runs along the back of the prawn should be visible and just sticking out. Give it a firm pull if you prefer to eat your prawns without. If you prefer your prawns completely without shell on, by all means, strip it naked, but keep the head and shell for the broth for both methods.
  • When done, place the prawns to one side. Then, give all the heads a clean by squeezing the gunk out and rinsing them.
  • Then place all the heads and shells if you've removed, them into a saucepan along with the dashi (or water) and bring to a gentle boil. Simmer for 15 minutes, removing any nasty foam that collects. Strain into a clean saucepan. NOTE: not the prawns themselves, just the shells and heads.

Let's make the Miso Soup

  • Place this saucepan with the strained dashi (stock) on medium heat. Add the prawns, cabbage, ginger and the white part of the spring onions to the dashi (or water), along with the soy sauce and rice vinegar. Bring to a simmer and cook for about 3 minutes until your prawns are just about done.
  • Add the udon noodles, cook for a minute and take off heat.
  • Add the spinach, give it a stir to gently heat through.
  • Finally, add the miso, check the seasoning, divide into 2 bowls and top with the green part of the spring onions and chilli slices if using.

Nutrition

Calories: 330.66kcal | Carbohydrates: 60.35g | Protein: 14.96g | Fat: 2.97g | Saturated Fat: 0.63g | Sodium: 673.82mg | Fiber: 3.35g | Sugar: 3.02g
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!

Comments

  1. Kristian says

    16/02/2020 at 4:05 pm

    How much spinach are you supposed to use?! Don’t see it in the ingredients list

    Reply
    • Azlin Bloor says

      16/02/2020 at 10:30 pm

      Hi Kristian, thanks for spotting that oversight. 2 handfuls of spinach.

      Reply
  2. Kenta says

    16/03/2019 at 11:34 pm

    12 shrimps! I will be very delighted with the broth, dashi, and miso! Great combo!

    Reply
  3. Devika Anand says

    12/08/2017 at 3:40 pm

    This is simply amazing! I would love to try my hand at this!

    Reply
    • Azlin Bloor says

      16/08/2017 at 10:42 am

      Thank you Devika, it’s delicious, especially on a cold day!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




LinsFood | by Azlin Bloor

Hey folks, I’m Azlin Bloor; former chef, culinary instructor and mum of 4.
Click here to read more about me!

Language

ArabicMalayFrenchSpanishHindiChinese (Simplified)ItalianRussianEnglishGerman

My Latest Posts!

  • oysters on a plate with chill marinadeThai Style Grilled Oysters (plus How to Shuck Oysters Video)
  • Marmalade Duck with Sichuan PeppercornsMarmalade Roast Duck with Sichuan Peppercorns (perfect Chinese New Year Recipe)
  • Vegan Mapo Tofu on white rice, in a bowlVegan Mapo Tofu (perfect Vegan Chinese New Year Recipe)
  • Kashmiri chilli powderWhat is Kashmiri Chilli? (Essential Ingredient in the South Asian Kitchen)
my foodgawker gallery
Tasty Query - recipes search engine
Foodies100 Index of UK Food Blogs
Foodies100

Cook with me on Udemy!

Cook With Me

LinsFood contains affiliate links. This means that we earn a commission off any purchases that you might make by clicking on some of the product links.

Contact Me     Privacy Policy     Cookie Policy
Copyright Azlin Bloor | LinsFood.com 2011-2021
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.