Udon Noodles w/Shrimp and Veggies in Ginger Broth Soup

          I can actually say…this is the easiest dish that anyone can make - no fuss but a big rewarding, especially when you make it in the cold day.  It’s light yet comfy.  It’s simple and effortless yet so healthy. It’s a kind of dish that you can show off to someone that you are a real master chef when it comes to cooking.  No kidding, right?  All the ingredients I used for this soup can be substitute with whatever you like or as your convenient, no sweat please!  As of Udon noodles that I used, you can use egg noodles or even Linguini pasta if that you’d prefer.  And if you don't like or cannot eat shrimp or shellfish, use chicken or go meatless!  For Kabocha squash, again you can use butter squash or just skip it.  But I’m not recommended of skipping it because it will give your dish a pretty yellowish color, and more importantly, it’s good for you.  For the mushrooms, use any kinds you like.  And the daikon radish, well….you can skip it...what can I say...there’s no big deal if it’s inconvenient for you. But you can find it at most of Asian supermarket everywhere.  However, the real secret of this soup is  actually the ginger in the broth that gives you a distinctive taste of warm spice that will cozy you up in the cold day instantly!   It's perfect for those who are being sick causes by a bad weather or seasonal changes. It's the dish that you should be eating to get rid of the cold and to boost your soul up a little.   The truth is that...you are always want to treat you body nice.  But remember to treat your soul nicer!

What you need: 3-4 servings

2 qt.  Vegetable stock or water

½ cup light soy sauce

¼ cup fresh ginger julienned

- 2 packages Japanese Udon noodles

-1 lb. medium shrimps cleaned and devein

- 1 cup kabocha squash cut into 1 in. pieces as pictured

- 1 cup mushrooms – any kind that you like

- 1 cup baby spinach

- 1 medium daikon radish cut into the bite size or as pictured

- White pepper powder or black pepper…doesn’t matter

How to:

1.  Add the first three ingredients into the pot over medium high heat.

2.  When it comes to the boiling, add kabocha squash and daikon radish and let them cook for 3 minutes. 

3.  Add mushrooms, shrimps and cook for 3 minutes.

4.  Add udon noodle and spinach, cook for another 2 minutes.  Turn off the heat and add white pepper powder before serving. 

Enjoy!   

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