Asian udon noodle soup

Soup with udon and seafood.

Ingredients

• Udon - 50 g
• Shrimp 16/20 - 1 pc.
• Mussel on the sash - 1 pc.
• Squid - 0.5 pcs.
• Ginger root - 5 g
• Garlic - 1 tooth
• Carrots - 15 g
• Cilantro greens to taste
• Soy sauce - 15 ml
• Tabasco sauce - to taste
• Champignons - 0.5 pcs.
• Chicken egg - 1 pc.
• Green onions - to taste
• Sesame - to taste

Directions

1. Cut the squid carcass in half lengthwise, remove the chord, peel it, make cuts diagonally along and across with a knife, but not cutting through, otherwise they will not curl up.
2. I cut the carrots into thin strips, like the ginger. Chopped the garlic with a knife.
3. Remove the shell and intestinal vein of the shrimp.
4. Cook a poached egg. I am using the easiest way. He boiled water in a deep ladle, reduced the heat to a minimum, carefully poured an egg into the water, keeping his hands a centimeter from the surface of the water. And that's it, a whole testicle, calmly preparing for itself, a couple of minutes. Then we take it out with a spoon with holes and transfer it to a plate.
5. Cut the mushrooms into slices in full length, and fry on both sides.
6. Pour oil into a preheated saucepan, throw in ginger, carrots and garlic. Mix, add seafood, cilantro, a pinch of sugar.
7. While stirring, cook for a minute and pour in 130 ml of chicken broth, soy sauce and hot tabasco sauce. We cook for a minute and a half and remove from heat.
8. Put boiled udon on the bottom of a deep plate, pour our soup on top, decorate with mushrooms and an egg, sprinkle with green onions, sesame seeds. For decoration, I also added finely chopped strips of nori leaf.
9. Asian udon noodle soup can be served. Bon Appetit!