YIELDS: 3 Servings PREP TIME: 10 mins COOK TIME: 15 mins TOTAL TIME: 25 mins

There's nothing more comforting than a big bowl of noodle soup! This Shrimp and Scallop Udon hits the spot every time!


2 packages udon noodles
2 dashi packets
3 cups water or chicken stock (if using stock, you don't need the dashi)
⅓ cup diced or thinly sliced onion
2 tsp minced ginger
4 tbsp sesame oil, divided
Soy sauce, to taste
Salt, pepper, chili powder, to taste
12 fresh scallops
6 fresh shrimp (or you could use ham or chicken instead of seafood)
Furikake or sesame seeds, for garnish

Cutting board 
Large pot
Non-stick pan 


  1. Heat 2 tbsp of the sesame oil in a large pot over medium heat.
  2. Add the onions and ginger and cook until softened.
  3. Add the water and dashi packets or chicken stock then bring to a boil.
  4. Stir in the noodles and add a dash of soy sauce. Simmer until the noodles are cooked through (or heated through if using precooked).
  5. While the noodles are simmering, cook the shrimp and scallops. Heat the remaining sesame oil in a non-stick pan.
  6. Season the shrimp and scallops with salt, pepper, and chili powder and cook for 1-2 minutes per side. Until the shrimp are pink and the scallops are firm. (Don't overcook!)
  7. Ladle the soup into bowls, top with the cooked seafood, and garnish with furikake and/or sesame seeds. Enjoy!