The nights are drawing in here in London, and soups are what I’ve been craving in this chilly weather. My courgette, basil and parmesan soup with crispy bacon that I cooked last week was a hit, so I thought I’d try a different style of soup – an Asian-style noodle soup with plenty of freshness and zing.
I took inspiration for this soup from Itsu’s Prawn Potsu soup that I used to eat every day for lunch before it was taken off the menu at Itsu stores. Warming, spicy and really yummy.
Prawn udon noodle soup
2 dozen small/medium prawns, uncooked (I use frozen prawns and thaw before cooking)
1 litre of chicken stock (I use pre-made stock in a carton)
2big handfuls of baby spinach leaves, torn
1/2 cup spring onion, chopped
2 tbs fish sauce
1 tbs soy sauce
1 tbs sesame oil
1 tbs sriracha sauce
4 cloves garlic, crushed
1 red chilli, chopped
2 packs of udon noodles
Squeeze of lime juice to serve
Optional: boiled egg
Heat the sesame oil in a large soup pot and add the red chilli and garlic, frying gently.
Add the prawns and fry until pink. Remove the prawns from the pot to save over-cooking.
Add chicken stock, fish sauce, soy sauce and sriracha sauce, then add the udon noodles and cook until the noodles are soft and tender.
Return the prawns to the soup along with the spinach.
Serve with a squeeze of lime juice and some sriracha sauce on the side.
Optional extra: add a boiled egg for extra protein – great if you’re serving for a main meal.
This soup is noisy and messy as you slurp up the udon noodles, great fun! Play around with the added sauces if you want more spice with the sriracha or more salty flavour from the fish sauce.