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Prepare Ingredients:Shrimp: We used 16/20 headless tiger prawns. Peel and devein the shrimp.*Pro Tip: Don't throw away the shrimp shells! We'll add them to the dashi to give the broth a little extra flavor boost.Dashi Stock: For Homemade Dashi: make dashi stock with this dashi recipeFor Instant Dashi: Mix 6g dashi powder (HonDashi) with 4 cups (1L) of water.
Cook Shrimp in Dashi: Bring the dashi stock to a bare simmer. Cook the shrimp in dashi stock until they're fully cooked. Set aside the shrimp once they're fully cooked.*Note: 16/20 extra-jumbo shrimp take roughly 4 to 5 minutes to cook in the dashi.*When to Add Shrimp Shells: If Using Homemade Dashi: Add in shrimp shells with kombu.If Using Instant Dashi: Add in shrimp shells with shrimp.
Cook Soft Boiled Eggs: Bring 7 cups (1750ml) of cold water to a full boil in a pot. Boil the eggs in boiling water for 5.5 to 6 minutes. Drain & place eggs in ice-cold water to stop the residual heat from further cooking them.
Season Dashi Broth: Add 2 to 2½ tbsp (30ml - 37.5ml) Japanese soy sauce to your dashi broth. Please don't add them all at once! Mix and bring your soy sauce dashi broth to a full boil. *Note: If you're using the Instant Pot, use the 'Saute' button.*Pro Tip: Aim to have a slightly more salty dashi broth because the udon noodles will dilute the saltiness a bit. If you're using Instant dashi, use less soy sauce. Please taste and adjust accordingly.
Cook Frozen Udon: Place the frozen udon noodles in your pot of boiling water. Cook for roughly 40 seconds to 1 minute. Once cooked, remove udon from the water immediately. Drain well and place udon in a serving bowl.
Serve: Place cooked shrimp and soft-boiled eggs on top of the udon. Garnish with finely sliced green onions. Add 2 cups (500ml) of udon broth to your udon noodles. Serve hot udon noodles soup immediately!