A Donabe Seafood Soup with Udon Noodles is a comforting and flavorful Japanese dish that’s perfect for warming up on chilly days. Donabe is a traditional clay pot used in Japanese cooking, and it’s often employed to make delicious one-pot meals like this seafood and udon noodle soup. Here’s how you can make it:
Assorted seafood (such as shrimp, mussels, clams, squid, and fish fillets), cleaned and prepared
Udon noodles, fresh or dried
Vegetables (such as mushrooms, carrots, baby bok choy, and snow peas), sliced or chopped
1 small onion, thinly sliced
2-3 cloves garlic, minced
1 tablespoon ginger, grated
4 cups dashi broth (Japanese fish stock) or seafood stock
1/4 cup soy sauce
2 tablespoons sake (Japanese rice wine)
1 tablespoon mirin (Japanese sweet rice wine)
Salt and pepper, to taste
Green onions (scallions), chopped, for garnish
Sesame seeds, for garnish
Red pepper flakes or shichimi togarashi (Japanese seven-spice blend), for added spice (optional)
- Prepare the Donabe:
- If you’re using an earthenware donabe, make sure it’s properly seasoned or soaked before use, following the manufacturer’s instructions.
- If your donabe doesn’t require seasoning, you can move on to the next steps.
Cook the Aromatics: a. Heat the donabe over medium heat and add a bit of oil. b. Add the sliced onions, minced garlic, and grated ginger. Sauté until fragrant and slightly softened.
Add Broth and Flavorings: a. Pour in the dashi broth or seafood stock, followed by the soy sauce, sake, and mirin. b. Allow the broth to come to a gentle simmer.
Add Seafood and Vegetables: a. Start by adding the seafood that requires the longest cooking time, such as fish fillets or squid. Let them cook for a couple of minutes. b. Add the remaining seafood, such as shrimp, mussels, and clams. Cover the donabe and let the seafood cook until they open (if applicable) and are cooked through. c. Add the sliced vegetables and let them simmer until they are tender but still vibrant in color.
Cook Udon Noodles: a. If using dried udon noodles, cook them separately according to the package instructions. Rinse with cold water and drain. b. If using fresh udon noodles, you can add them directly to the simmering soup and cook until they’re heated through.
Season and Serve: a. Taste the broth and adjust the seasoning with salt and pepper as needed. b. Ladle the seafood soup over the cooked udon noodles in individual serving bowls.
Garnish and Serve: a. Garnish the soup with chopped green onions and sesame seeds. b. If desired, add a sprinkle of red pepper flakes or shichimi togarashi for some added heat.
Serve immediately while hot. Enjoy your delicious Donabe Seafood Soup with Udon Noodles!
Remember that donabe cooking is about gentle and gradual heat. Be sure to follow the manufacturer’s instructions for your specific donabe, and feel free to adjust the seafood and vegetables based on your preferences and what’s available.