Udon Soup with Shrimp and Vegetables

Want to try something a little different? Try using Japanese buckwheat Soba noodles in place of the Udon.

1/2c baby corn ears
1c broccoli florets
2t ginger root; grated
1/2c shiitake mushroom; sliced
1/4c scallion; chopped
1 clove garlic; minced
4c broth (chicken or vegetable)
2c udon noodles
1lb large shrimp; raw, peeled, deveined, cut in half
2T sherry
2T soy sauce
2t Mirin
2t fish sauce
1c bok choy; shredded
1/4c water chestnuts; sliced
1/4c carrot; shredded
2t canola oil
1t toasted sesame oil

- sautee vegetables, garlic, and ginger in canola and sesame oil until just tender
- add sherry, broth, soy sauce, mirin, and fish sauce and bring to a simmer
- add noodles and shrimp.
- continue cooking until shrimp are pink

Did You Know?
Mirin is a Japanese sweet cooking wine, that dates back more than 400 years. It is made by combining and fermented rice), rice yeast, and Japanese liquor. It is clear and light gold in color, and a bit syrupy. Cooking mirin is less than 1% alcohol.

Serves 4