Directions:
- Wipe kombu clean with a cloth; cut sheeting lengthwise into 3-inch pieces. Place kombu in a large saucepan over medium-high heat; cover with 2 quarts cold water. Heat mixture to 180° or until tiny bubbles form around edge (do not boil). Reduce the heat to medium-low, and simmer 20 minutes. Remove from heat; discard kombu. Stir in bonito and ginger; let stand 10 minutes or until bonito sinks. Strain through a cheesecloth-lined colander over a bowl; discard solids.
- Wipe pan clean. Return broth to pan; bring to a boil. Remove from heat. Stir in mushrooms; let stand 20 minutes. Strain mixture through a cheesecloth-lined colander over a bowl, reserving mushrooms and broth. Wipe pan clean. Return broth to pan; bring to a simmer. Coarsely chop mushrooms.
- Cook noodles according to package directions; drain. Cut onions into 1-inch pieces; cut each piece in half lengthwise. Cut onion pieces lengthwise into thin strips. Combine sugar, soy sauce, and vinegar in a small bowl, stirring well. Add shrimp to broth; cook 1 minute. Stir in mushrooms; cook 30 seconds. Remove from heat; stir in vinegar mixture. Place about 1 cup noodles in each of 4 bowls; top with 2 cups broth mixture. Divide onion strips evenly among bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.54 Kcal (1694 kJ) | ||
| Calories from fat | 197.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.9g | 34% | |
|---|---|---|---|
| Cholesterol | 67.15mg | 22% | |
| Sodium | 2139.05mg | 89% | |
| Potassium | 167.16mg | 4% | |
| Total Carbs | 42.06g | 14% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 11.89g | 24% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 102.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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