The winters in Four, while nowhere near as frigid as those in Seven or Twelve, are nevertheless made biting by the winds sweeping in off the oceans. The residents of Four, more accustomed to warmer temperatures, enjoy many simmered fish dishes through the winter months. Here, basic sea stock is combined with additional flavourings, including spicy ginger, to warm fishermen as they come off the wharf.
Note: This recipe uses Panem Kitchen’s Sea Stock.
By August 10, 2013Published:
- Yield: 2 Servings
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
The winters in Four, while nowhere near as frigid as those in Seven or Twelve, are nevertheless made biting by the winds sweeping …
- 1 bundle udon noodles
- 3 cups sea stock
- 2 1/2 tbsp soy sauce
- 1 tbsp sugar
- 10-12 shrimp deveined
- 1 inch ginger peeled and chopped
- Clean your shrimp. Poach them until they are pink and opaque, and then set aside.
- Bring the sea stock to a boil and add ginger, simmering for several minutes. Stir in sugar and soy sauce. Add shrimp and allow to simmer, melding the flavours.
- In the meantime, cook your noodles: boil for 5-7 minutes and drain. Place a serving of noodles in each bowl.
- Spoon in several shrimp on top of the noodles, then pour over broth, careful to remove any leftover pieces of ginger. Serve hot with a vegetable side.
Optional additions: soaked and cut wakame seaweed, a bit of vinegar, garlic.