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Prawn, Mushroom & Napa Udon
Lunch
Lactose-free

Prawn, Mushroom & Napa Udon

A light, clean Japanese broth bowl — prawns, oyster and shiitake mushrooms, and napa cabbage in a dashi-sake broth with udon. High-protein and ready in 15 minutes.

420
kcal
22g
protein
52g
carbs
4g
fat
4g
fiber
15 min
time
#high-protein#quick

Method

  1. Build the broth

    Bring the dashi or stock to a gentle simmer with the soy sauce, mirin, and sake. Let it simmer a minute to cook off the raw alcohol in the sake.

    3:00

  2. Add mushrooms & cabbage

    Add the oyster & shiitake mushrooms, sliced and napa cabbage, sliced and simmer for 3-4 minutes until the cabbage wilts but keeps a little bite.

    4:00

  3. Add the prawns

    Add the prawns (defrosted) and cook for 2-3 minutes, just until pink and curled — don't overcook.

    2:30

  4. Add the udon

    Add the udon noodle nest to the broth to warm through, or pile into the bowl and ladle the broth over.

  5. Serve

    Ladle into a bowl and finish with the spring onion, sliced (optional).

Prawn, Mushroom & Napa Udon — serving suggestion

Notes

Around 420 kcal and 22g protein per serving. Naturally lactose-free. The shiitake bring real umami depth, so the broth tastes richer than the calories suggest. The prawn rule — in near the end, cook just until pink and curled, then stop; they go rubbery if overdone. Napa cabbage wilts fast, so it only needs a few minutes; keep a little bite. Soy kept to 1 tbsp so the broth stays clean — taste and add more if needed. The sake adds subtle depth; simmer it a minute to cook off the raw alcohol before the prawns go in.