Japanese regional · Japan

Ginger and Lime Udon Noodle Hot Pot with Cuttlefish Balls

Name: Ginger and Lime Udon Noodle Hot Pot with Cuttlefish Balls
Total time: 22 min
Yield: 2 servings
Cuisine: Japanese regional
Ingredients: 200g udon noodles; 4 cups chicken or vegetable broth; 10 frozen cuttlefish balls; 1 cup sliced shiitake mushrooms; 1 cup shredded cabbage; 1 tbsp soy sauce; 1 tsp ginger paste; 1 tbsp mirin; 1 tbsp teriyaki sauce; 1/4 cup blanched almonds; 1 tbsp lime zest; 1 tsp fresh ginger juice

A zesty and aromatic blend with ginger and lime.

22 minutes2 servings

Method

Before adding the udon noodles, stir in the lime zest and ginger juice into the broth.
Bring broth to a simmer in a pot.
Add shiitake mushrooms, cabbage, soy sauce, and ginger. Cook 5 minutes.
Add cuttlefish balls and cook 3 minutes.
Add udon noodles and cook 5 minutes more.
Stir in mirin and teriyaki sauce.
Toss blanched almonds into the pan and serve.

Soups Mains Japan recipes

Read in another language

More Japanese regional recipes →