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🍝 Crispy Noodle Soup with Shrimp

680 kcal · 30 min · 4 servings

Ingredients

• 1 egg
• 100 g flour
• 400 ml vegetable oil
• 100 g spinach
• 50 g snow peas
• 8 shrimp (cooked)
• 1 thin stalk leek
• 400 g udon noodles
• 1 l dashi broth (broth from a jar)
• 160 ml soy sauce
• 2 tbsp sweet rice wine (mirin)
• 2 tsp sugar

Instructions

1. 1. Whisk one egg with 100 milliliters of water in a bowl until well combined.
2. 2. Stir the flour into the egg-water mixture until a smooth batter forms.
3. 3. Heat the oil in a pot.
4. 4. Slowly drip the batter through a large sieve into the hot oil.
5. 5. Fry the dough pieces in batches for about one minute until golden brown.
6. 6. Remove the fried dough pieces with a slotted spoon.
7. 7. Let the oil drain and set the dough pieces aside.
8. 8. Clean and thoroughly wash the spinach.
9. 9. Blanch the spinach for three minutes in boiling salted water (cook briefly in boiling water).
10. 10. Drain the spinach.
11. 11. Wash and trim the snow peas.
12. 12. Blanch the snow peas for another three minutes in boiling water.
13. 13. Drain the snow peas.
14. 14. Clean the leek and cut off the tough ends.
15. 15. Slice the leek into thin rings.
16. 16. Bring plenty of water to a boil.
17. 17. Cook the noodles for ten minutes until done.
18. 18. Drain the noodles.
19. 19. Heat the dashi broth.
20. 20. Mix the soy sauce with mirin and sugar.
21. 21. Bring the sauce mixture to a boil in a small pot.
22. 22. Pour the hot sauce mixture into the dashi broth.
23. 23. Stir everything well.
24. 24. Remove the pot from the heat.
25. 25. Divide the noodles among four large soup bowls.
26. 26. Place the fried dough pieces, shrimp, leek, and spinach on top of the noodles.
27. 27. Pour the hot broth over the ingredients.

Nutrition per serving

• kcal: 680
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 72 g