Homemade Seafood Udon
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 227.2
- Total Fat: 1.6 g
- Cholesterol: 203.7 mg
- Sodium: 2,019.0 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 1.3 g
- Protein: 24.3 g
View full nutritional breakdown of Homemade Seafood Udon calories by ingredient
Introduction
never comes out the same way twice - sometimes more udon, sometimes a little onion or ginger, sometimes more squid or some shrimp instead of the fishcake, or winter mushrooms instead of shitake. never comes out the same way twice - sometimes more udon, sometimes a little onion or ginger, sometimes more squid or some shrimp instead of the fishcake, or winter mushrooms instead of shitake.Number of Servings: 2
Ingredients
* Squid, raw, 6 oz, boneless (remove)
* *Yamasa Red Kamaboko (Steamed Fish Cake), 2 oz (55g), 1 serving (remove)
* Garlic, 2 clove (remove)
* Scallions, raw, 2 tbsp chopped (remove)
* Shiitake Mushrooms, 4 mushrooms (remove)
* dried woodear mushroom (strips), .33 cup (remove)
* *Kitchen Basics Seafood Cooking Stock - Less Sodium, 3 cup (remove)
* *MYOJO Udon Noodle (serv.=1 package), .5 serving (remove)
* *dashi no moto (shrimp stock), 1 serving (remove)
* Seaweed, wakame, 2 tbsp (1/8 cup) (remove)
Directions
* Squid, raw, 6 oz, boneless (diced or cut intro scored strips)
* *Yamasa Red Kamaboko (Steamed Fish Cake), 2 oz (55g), (sliced)
* Garlic, 2 clove (minced)
* Scallions, raw, 2 tbsp chopped (sliced)
* dried woodear mushroom (strips), .33 cup (remove)
* *Kitchen Basics Seafood Cooking Stock - Less Sodium, 3 cup
boil until squid is cooked through, about 7 minutes. Squid is cooked through when there is no translucence. Boiling this longer does no harm, and I usually do.
* Shiitake or winter Mushrooms, 4 mushroom caps (sliced). winter mushrooms give a more delicate flavor.
Boil until the mushrooms are translucent (about 4 minutes.) don't overboil too badly, or they'll go limp.
* *Udon Noodle (1/2 one person package)
* *dashi powder, (1 on person packet)
* Seaweed, wakame, 2 tbsp (dried)
Boil 1-2 min.
Serve! (makes 2-3 servings)
Number of Servings: 2
Recipe submitted by SparkPeople user RIVKAESQUE.
* *Yamasa Red Kamaboko (Steamed Fish Cake), 2 oz (55g), (sliced)
* Garlic, 2 clove (minced)
* Scallions, raw, 2 tbsp chopped (sliced)
* dried woodear mushroom (strips), .33 cup (remove)
* *Kitchen Basics Seafood Cooking Stock - Less Sodium, 3 cup
boil until squid is cooked through, about 7 minutes. Squid is cooked through when there is no translucence. Boiling this longer does no harm, and I usually do.
* Shiitake or winter Mushrooms, 4 mushroom caps (sliced). winter mushrooms give a more delicate flavor.
Boil until the mushrooms are translucent (about 4 minutes.) don't overboil too badly, or they'll go limp.
* *Udon Noodle (1/2 one person package)
* *dashi powder, (1 on person packet)
* Seaweed, wakame, 2 tbsp (dried)
Boil 1-2 min.
Serve! (makes 2-3 servings)
Number of Servings: 2
Recipe submitted by SparkPeople user RIVKAESQUE.