Shrimp Noodle Soup

Ingredients

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

Instructions

1. 1.

   Beat the egg with 100 ml water, then stir in the flour. Heat oil in a pot; slowly drop the egg‑flour mixture through a large sieve into the hot oil as droplets. Fry for about 1 minute per portion, remove with a slotted spoon, drain, and set aside. Clean and wash the spinach, blanch in boiling salted water for 3 minutes, then drain.

2. 2.

   Wash and trim the sugar snap peas, blanch them for 3 minutes, and drain. Trim the leek ends and slice into thin rings. Bring plenty of water to a boil; cook the noodles for 10 minutes, then drain. Heat the dashi broth.

3. 3.

   Whisk soy sauce with Mirin and sugar, bring to a boil in a small pot, then pour into the boiling dashi broth. Stir, remove from heat. Divide the noodles among four large soup bowls, top with the fried dough balls, shrimp, leek, and spinach, and ladle hot broth over them.