Shrimp Hot Pot Udon Soup Recipe

Inspired by Sea40 Japanese Cuisine

Time30m

Serves4

Dive into a steaming bowl of our Shrimp Hot Pot Udon Soup, where succulent shrimp and perfectly chewy udon noodles come together in a rich, savory broth. Infused with aromatic spices and fresh vegetables, this comforting dish warms the soul with every delicious slurp. Perfect for a chilly day or whenever you crave a taste of umami bliss!

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Hot Pot Ingredients

1 1/8 lb (500 grams) Fresh shrimp, peeled and deveined

10.6 oz (300 grams) Udon noodles

4 1/4 cup (1000 ml) Dashi stock

3 tbs Aged soy sauce

2 tbs Mirin

2 tbs Miso paste

4 stalks Green onions, chopped

2 cloves Garlic, minced

1 inch Ginger, sliced

7.05 oz (200 grams) Mushrooms, sliced (shiitake or enoki)

7.05 oz (200 grams) Baby bok choy, halved

7.05 oz (200 grams) Tofu, cubed

1 tbs Toasted sesame oil

to taste Chili oil (optional)

to taste Celtic salt and pepper

Method

Cooking Instructions

Prepare the Broth

In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sliced ginger, sautéing until fragrant.

Pour in the dashi stock, soy sauce, mirin, and miso paste, stirring well to combine. Bring the mixture to a simmer.

Add Vegetables and Tofu

Once the broth is simmering, add the sliced mushrooms, baby bok choy, and cubed tofu. Cook for about 5-7 minutes until the vegetables are tender.

Cook the Shrimp and Noodles

Add the fresh shrimp and udon noodles to the pot. Cook for an additional 3-5 minutes until the shrimp are pink and opaque, and the noodles are heated through.

Garnish and Serve

Taste the soup and adjust seasoning with salt, pepper, and chili oil if desired. Serve hot, garnished with chopped green onions.