Seafood Udon Noodle Soup |海鲜乌冬汤面

Boil 5 cups of chicken stock.

Add shrimp shells to the stock for flavor.

Prepare 4 shrimp and set aside.

Chop the white part of green onions and set aside.

Soak 2 shiitake mushrooms for about an hour, then remove the stems and make two cuts on top of each mushroom.

Add the shiitake mushrooms to the boiling stock.

Cut 3 pieces of imitation crab meat in half and set aside.

Remove the skin from a few pieces of salmon belly and cut into bite-sized pieces.

Add the salmon belly to the boiling stock and cook for about 2 to 3 minutes.

After 2 minutes, add the napa cabbage to the stock and let it boil a little.

Add the shrimp to the stock, which will take about 2 to 3 minutes to cook until they turn pink.

Add the imitation crab meat, which cooks quickly.

Add the frozen udon noodles to the pot; they only take about 1 to 2 minutes to heat up.

Taste the soup and add a little bit of salt and white pepper powder as needed.

Garnish with chopped green onions before serving.

Spice Level:

Allergens