A bowl simply scrumposa of fish noodles to drink and devour! What could be better than some treasures selected from the sea to the surface a comforting bed of thick and rubbery all hidden in a hot savory soup? Hummmm … not much to think!
You don’t have to do your noodles, of course, the Udon Noodles are very helpful nowadays. If you buy, I would recommend buying the frozen Udon as against the unsched -free type, they seem to have a better consistency and have a little more beautiful.
Note that the noodles must be cooked separately from the soup. In this way the starch from the noodles will not influence the soup, that is, to make the soup too thick.
Buy the clams from the wet market, if possible, will be fresh from the sea! Any type of small way will make makeup. Sometimes you can also buy fresh clams in HK supermarkets.
Know that the clams live and breathe with a lot of sand, so the danger of eating clams is that instead of chuffed sweet flesh perhaps you will also get a side of sand! However, it is easy to deploy it, only make sure to immerse the clams in a salted water bath for half an hour so that all the sand is expelled from the clams.
Oh, the prawns of the tiger! Our second fish fruits for our Udon Noodles. So impressive in any dish. There are many shrimp that are frozen these days and the very fair price for these is only the ticket. In other words, look for the shrimp of frozen flash tigers with a good price. Wonderful stuff.
Let the prawns grump over the night in the refrigerator. Then cut the antennas and rinse to prepare for cooking. We cook our shrimp and shrimp with the head, which adds so much flavor to the soup!
To complete our bowl of Noodles, we read our treasures from the sea on top of some vegetables. The first vegetable is Napa Cabbage. Napa Cabbage 大白菜 is a favorite Chinese vegetable, which cooks quickly enough to become soft and creamy with a slightly sweet and more pleasant flavor.
When you buy Napa Cabbage, look for firm and heavy heads. Search also the cabbage that have taken on a more yellow color than green, as in the photo above, these will be sweeter. The napa cabbage are quite large, so note that you will only use part of the cabbage head for the noodles.
Our other vegetables was the mushroom. Wait, is the mushroom a vegetable? In any case, we adore mushrooms of all kinds, but I think that for this bowl of noodles it is better to use Asian mushrooms such as Enoki, Shitke, Shimeji, oyster mushrooms, etc. We used Shameji mushrooms as shown in the photo above. Just cut any tips of the stem that show dirt, then peel the individual Shroom and are ready to cook.
Mushroom of all kinds are abundant in the Asian supermarket and in the wet markets of HK. This makes me very happy 🙂 We 🤎 Shrooms !!
Ok, so now we have all the ingredients collected, seafood and vegetables. How to cook everything? Easy!
Add water and escort to a pot. Once the broth is hot, add the vegetables and mushrooms first and let it simmer until the vegetables are mostly cooked. The cabbage will release its sweetness into the soup. Then place the prawns over the vegetables in a layer and the clams above all. In this way the shrimp are immersed in the firm soup for cooking while the clams, being at the top, will simply be steamed, both releasing all their sea juices in the soup. Cover the pot with a lid and …
… Ta-Da! … the clams have opened and everything is cooked! Excellent little temporization makeup, huh? Look at those clams, so grassy and delicious. The codes of soup and noodle are ready to add to the noodle bowls.
To finish the plating of the noodle bowl add a little cabbage above the cooked noodles already in each bowl. Arrange the prawns, clams and mushrooms in a nice model on top of the cabbage. Sopra soup in each bowl. A last golden touch of a boiled egg with a halving is the perfect finish for the bowl.
Your fish udon soup noodles are ready! Easy Peasy, Amirite? It is time to drink and hunchback, dear readers. Have fun, enjoy, have fun!
(4 portions) AMPIRE CLAM: 30 minutes Preparation: 5 minutes Cook: 15 minutes
Ingredients:
Instructions:
Make Udon Noodles: If you do homemade noodles udon, please do it first. Note that it will take about 3 hours in total, 2 1/2 of this is the rest time for the noodles. If you use the noodles Udon purchased stores, proceed first the preparation of noodle condiments.
Prepare the clams: Add a spoonful of salt to enough water to immerse the clams. Mix until the salt is dissolved, then add the clams. Let yourself be sitting for 30 minutes. The sand will be expelled from clams. Remove the clams from the water without disturbing the sand on the bottom. Rinsing.
Prepare the prawns: Rinse the shrimp defrosted under running water. Cut the antennas.
Prepare the vegetables: Cut the entire napa cabbage half a transversal. Book half with the stem for some other use. Cut the leafy end of the cabbage into 1 by 1/2 inches pieces. Rinse and download.
For the mushroom, cut any ends that shows dirt. Then use the fingers to detach the mushrooms separately in tufts of 2-3 Shroom per tuft.
Cook the noodles: Prepare a large pot with enough water to cover the udon of a thumb. Place over high heat. For homemade Udon, when the water boils, add noodles to the water and cook for 10-12 minutes, gently separating the noodles threads if necessary. Test by biting a noodle to control the noodle is translucent to the end. If cooking from the packaged UDON, follow the instructions on the package.
Once the noodles are cooked, you immediately remove from the water and rinse under running water to remove the starch. Add noodles cooked in portions equal to each bowl of noodle. Discard the cooking water.
Cook the soup: While the noodles are cooking add broth and 3 cups of fresh water in another large tank over high heat. When the broth boils, the heat revolves in the medium. Add the napa cabbage in the soup in a uniform layer. Add the mushroom in a uniform layer. Put the lid on the pot and cook for about 5 minutes or until the napa cabbage is tender.
Add the prawns in a layer above the vegetables. Finally add the clams, again in a layer on top of the prawns. Close the vase cover and boil for 5 minutes or until the clams open completely. Remove from the heat.
Flat the bowl noodle: Add equal portions of cabbage napa above the noodles in each bowl. Add shrimp, mushrooms and successive clams, with a nice reason. Use the ladle to collect the soup in each bowl. Complete with half boiled egg if you wish. Enjoy the tasting of the noodles!
Nom nom nom noodles to the kitchen of Hong Kong:
