Spicy Shrimp & Udon Noodle Soup

with Shiitake & Cremini Mushrooms

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 480 calories
WW Freestyle
08 Smart Points

For incredible depth of flavor in this easy take on a classic Korean soup, we’re pairing a trio of chewy udon noodles, plump shrimp, and crisp vegetables with a spicy, savory broth made with gochujang, dried shiitake mushrooms (plus the flavorful water they rehydrate in), soy sauce, and more—quickly simmered to bring all the rich flavors together.

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fresh
ingredients
Spicy Shrimp & Udon Noodle Soup with Shiitake & Cremini Mushrooms
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ lb Fresh Udon Noodles (Previously Frozen)
  • 4 oz Cremini Mushrooms
  • 6 oz Carrots
  • ½ lb Red Cabbage
  • 2 cloves Garlic
  • 2 tsps Gochujang
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Mirin
  • 2 Tbsps Vegetable Demi-Glace
  • ½ oz Dried Shiitake Mushrooms
step-by-step
instructions
Prepare the ingredients & make the broth:
1 Prepare the ingredients & make the broth:

Place the shiitake mushrooms in a medium bowl. Add 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Thinly slice the cremini mushrooms. Combine in a bowl. Peel and roughly chop 2 cloves of garlic. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine in a bowl. In a separate bowl, combine the soy sauce, mirin, demi-glace, and 1 1/2 cups of water.

Make the soup:
2 Make the soup:

Reserving the mushroom water, carefully transfer the rehydrated mushrooms to a cutting board; roughly chop. In a large pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots and cremini mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared garlic and cabbage and chopped rehydrated mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the broth (carefully, as the liquid may splatter) and reserved mushroom water. Season with salt and pepper. Heat to boiling on high. 

Cook the shrimp:
3 Cook the shrimp:

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Once boiling, add the seasoned shrimp to the pot of soup. Cover the pot and reduce the heat to medium-high. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through.

Cook the noodles & serve your dish:
4 Cook the noodles & serve your dish:

Meanwhile, using your hands, carefully separate the noodles; add to the pot of cooked shrimp and soup. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy!

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Prepare the ingredients & make the broth:
1 Prepare the ingredients & make the broth:

Place the shiitake mushrooms in a medium bowl. Add 1 cup of hot water. Set aside to rehydrate at least 10 minutes. Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Thinly slice the cremini mushrooms. Combine in a bowl. Peel and roughly chop 2 cloves of garlic. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine in a bowl. In a separate bowl, combine the soy sauce, mirin, demi-glace, and 1 1/2 cups of water.

2 Make the soup:

Reserving the mushroom water, carefully transfer the rehydrated mushrooms to a cutting board; roughly chop. In a large pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots and cremini mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared garlic and cabbage and chopped rehydrated mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the broth (carefully, as the liquid may splatter) and reserved mushroom water. Season with salt and pepper. Heat to boiling on high. 

Make the soup:
Cook the shrimp:
3 Cook the shrimp:

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Once boiling, add the seasoned shrimp to the pot of soup. Cover the pot and reduce the heat to medium-high. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are opaque and cooked through.

4 Cook the noodles & serve your dish:

Meanwhile, using your hands, carefully separate the noodles; add to the pot of cooked shrimp and soup. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy!

Cook the noodles & serve your dish: