Perfect for a cold season, this is Shrimp and Udon, Simmered in Dark Miso Broth. There is something about the deep simmering sound and look of the donabe noodles in miso broth. I make this dish repeatedly in the cold season. It’s a brilliant single serving one pot donabe meal which has rich satisfying flavors and keeps my body warm so nicely. I like to coat the shrimp in katakuriko (potato starch – you can omit or substitute with corn starch), as it helps shrimp turn really nice plump texture and also lightly thickens the broth. Also, shrimp cooks fast and adds nice flavors to the broth, but you’re welcome to omit or replace with your choice of topping.