Shrimp Dumpling Udon Soup

Shrimp Dumpling Udon Soup 

Servings

1–2 servings

Cooking Time

25–30 minutes

Ingredients

For the Soup Base

• 1 liter light chicken stock or seafood stock

• 1 slice fresh ginger (about 3–4 mm thick)

• 1 clove garlic, lightly crushed (optional)

Main Ingredients

• 200 g fresh udon noodles (or dried udon, cooked according to package)

• 200 g shrimp dumplings (shrimp balls or shrimp paste shaped into balls)

• 1 hard-boiled egg, cut in half

• 2 shiitake mushrooms

• 1 small bunch napa cabbage or baby bok choy

Seasoning

• ½–1 tsp salt (to taste)

• ½ tsp soy sauce

• ¼ tsp white pepper

• ½ tsp sesame oil

Garnish (Optional)

• Chopped green onions

• A few drops of chili oil

Instructions

1. Prepare the Ingredients

• If using fresh shrimp dumplings, keep them chilled.

• Soak dried shiitake mushrooms in warm water for 20 minutes, then squeeze dry.

• Wash and cut the napa cabbage.

• Cook udon noodles if using dried; drain and set aside.

2. Make the Soup Base

In a pot, add stock, ginger, and garlic.
Bring to a gentle boil over medium heat, then reduce to a simmer for 5 minutes to infuse flavor.

3. Cook the Dumplings

Add shrimp dumplings to the simmering broth.
Cook for 3–4 minutes, until they float and turn opaque.

4. Add Vegetables

Add shiitake mushrooms and napa cabbage.
Simmer for 2–3 minutes, until vegetables are tender but still vibrant.

5. Season the Soup

Season with salt, soy sauce, white pepper, and sesame oil.
Taste and adjust—this soup should be light and clean, not overly salty.

6. Assemble the Bowl

Place cooked udon noodles into serving bowls.
Ladle hot soup, dumplings, and vegetables over the noodles.
Top with half a boiled egg.

7. Garnish and Serve

Sprinkle with green onions and add chili oil if desired.
Serve immediately while hot.

Serving Notes

• Ideal as a light lunch or comforting dinner.

• Can be paired with pickled vegetables or a simple side salad.

Tips & Variations

• Replace shrimp dumplings with fish balls or tofu for variation.

• Add a small amount of miso paste for deeper umami.

• For extra richness, add a few drops of shrimp oil.