Spinach & Shrimp Udon Soup

Udon soup is on the menu for lunch today. I've posted the chicken version of this soup before, but something prevented me from actually posting the recipe that evening (probably just too lazy).

So, this is a dashi based broth, with fresh baby spinach, shrimp, poached egg, and spring onion. Cooked chicken works equally well in the place of shrimp.

Not so Humble Spinach & Shrimp Udon Soup:
Serves 4
3/4 lb large shrimp, cooked, shelled and tails removed
1 1/2 lbs fresh thick udon noodles
3 cups baby spinach
1/2 teaspoon granulated dashi
2 tablespoons dark soy sauce
3 tablespoons light soy sauce
2 teaspoons mirin
1 teaspoon rice vinegar
green onion
cayenne pepper

4 eggs
1 teaspoon rice vinegar

In a saucepan with several cups of water and a teaspoon of rice vinegar, poach 4 eggs for 2 1/2 - 3 minutes. Remove the eggs from the hot water, place in a bowl of cold water to prevent them from cooking further and set aside. Meanwhile, heat 5 cups of water over medium heat and add the dark soy sauce, light soy sauce, vinegar, mirin and granulated dashi. Bring to a simmer, cover and reduce heat to low.

In a large pot of lightly salted boiling water, cook the udon for 3 minutes and divide into 4 bowls bowls. Refill the pan with more hot water and bring to a boil. Add the spinach and cook for 20 seconds until bright green and slightly wilted. Remove from heat and squeeze the excess water from the spinach. Divide the spinach between the bowls and top each with a poached egg.

Add the cooked shrimp to the simmering broth and poach briefly, just long enough to heat them through (about 20 seconds) and then ladle the shrimp and the broth into the bowls. If using raw shrimp, add them to the simmering broth and cover. Within about 3-5 minutes the shrimp should be opaque, bright pink and cooked through.



Top the bowls with a little chopped green onion, sprinkle the egg with a little cayenne pepper and serve.