Here, we go again -- another noodle bowl! It's just the time of the year..... This time, a typical Asian version of a hot noodle bowl to keep warm in a cold winter.
1 package organic dry udon noodles (typically packages in 3 oz bundles)
1 TB. fresh grated ginger
1 TB low-salt soy sauce
1 garlic clove, microplaned
1/2 cup sliced fresh shitake mushrooms
1/4 cup frozen edamame
handful baby spinach leaves
1/4 cup thawed raw shrimp and scallops
2 scallions, diced
1 fresh lime
In a medium saucepan, bring 3 cups water to boil. Grate in ginger, garlic and bonito-based soup base as well as hot chili paste and soy sauce. Stir, and add udon noodles, cook 3 minutes. Now, add in shitake mushroom, edamame and baby spinach. Cooked for another 2-3 min, and add in the shrimp and scallops. Finish cooking until shrimp and scallops are just cooked. Turn off heat, stir in scallions and serve with fresh limes to squeeze.