Udon Noodle Soup with Crumbed Prawn Cutlets

Panko breadcrumbs make these prawns deliciously crunchy but if you don't have any just substitute with fresh breadcrumbs. Dried or long-life udon noodles are great to keep in the pantry, so you can turn out something as light and comforting as these soupy noodles on the spot.

Ingredients

20g instant dashi powder
3 tbsp soy sauce
2 tbsp mirin
6-8 dried shitake mushrooms, soaked in hot water for 30mins and then thinly sliced
250g dried or 400g long-life udon noodles
10 medium green prawns, shelled (tail left on)
1 egg
3 tbsp vegetable oil
½ cup panko breadcrumbs
2 spring onions, cut into 5cm lengths
200g silken tofu, cubed
1 bunch Chinese green leaf vegetables, trimmed (e.g. baby bok choy, baby choy sum, Chinese cabbage)

Serves 2-3


Method

1. For the broth, bring 800 millilitres of water to the boil, then add the dashi powder, mirin and soy sauce and simmer for two minutes. 
2. Add the mushrooms and simmer gently for five minutes. 
3. If using dried noodles, cook them in simmering water for 9 to 10 minutes until tender, then drain and rinse. If using longlife, cover with boiling water for 30 seconds, gently separate with chopsticks, then drain and rinse. 
4. Meanwhile, cut each prawn along the back and remove any intestinal tract. Open it out and run a rolling pin gently over it to flatten the meat and trim neatly. 
5. Beat the egg until light and frothy. Heat the oil in a small frying pan. Dip each prawn in the egg, then the crumbs, and fry the prawns for one to two minutes each side until crisp and golden. 
6. Add the noodles, spring onions, Chinese vegetables and tofu to the soup and heat through for two minutes. 
7. Using tongs, divide the noodles between warm, shallow pasta bowls. Ladle the soup on top, add the prawns and serve.