Need help with udon soup.?

Question

Im an absolute amature with cooking and have no clue as to what I am supposed to do here so could you please help me:

I have an instant noodle sort of packet that allows me to make udon soup but I have to add the veggies and meat. I have frozen shrimp (uncooked) and frozen scallops. How do I cook these two inredients to get them into my into my soup? (no instructions given on the packet other than how to make the noodles)

Answer 1

I'd let them thaw out. Then you can put some aluminum foil in your broiler set it to broil and put them in it for 2 minutes on one side and 1 for the other. Its especially good for any kind of shrimp but very good for shrimp used in soups and such.

Another way to use raw seafood and cook them with noodles is

Home > Recipes
Ramen Shrimp Pouch
Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Pouch Principle


Alton Brown
Great dinner ideas:
Chicken
Beef
Shrimp
Pasta
Pork

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings

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2 packages Ramen noodles
1/2 cup dried mushrooms, chopped
20 large raw shrimp, peeled and deveined
1/2 cup finely chopped onion
1/2 cup sliced scallions
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 quart vegetable broth
1/2 cup mirin
1/4 cup soy sauce
4 teaspoons sesame oil

Special equipment: 4 (18-inch) squares aluminum foil

Preheat oven to 400 degrees F.

Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.

In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.

Udon is just as good as ramen in this.

Answer 2

Personally, I wouldn't use the scallops in the soup, or I'd cook them separately altogether. For the shrimp: if they still have shells, you'll need thaw them and remove the shells and tails and de-vein them (remove the little black line that runs along the spine) before adding them to your soup. If they are already cleaned and ready to cook, just drop them into the soup the last couple minutes of cooking time. Shrimp can take 2-5 minutes to cook depending on size. You'll know they're done when they turn pink and become opaque.

If you still want to add the scallops, you can cook them the same way, but add them later; perhaps the last 1-2 minutes of cooking. I'd rather saute them in a little sesame or olive oil before adding them to a finished soup though as scallops are very easily overcooked. To saute them, you need a skillet big enough to hold the scallops in a single layer. Heat this pan on medium-high heat for a minute, then add a tablespoon or two of oil. Tip the pan gently to coat the bottom and sides with oil, then add the scallops and saute (keep the scallops moving around the pan with a heatproof spoon, taking care to turn them so that they cook evenly) for about 2 minutes, 3 if they are large scallops. You want them to look opaque and firm up slightly. It is always better to undercook scallops than to overcook them, so if you're not sure, cut one in half to check for done-ness. When they are done, remove them from the heat immediately and add to your soup, which should be ready to serve.

Answer 3

run cold water over the shrimp and scallops to unthaw them. Add them to the simmering soup packet. They will cook on their own.

Answer 4

no clue!