Don’t be fooled by the simplicity of this meal, Japanese noodles make for a surprisingly nourishing meal. Udon have a thick and chewy consistency and they are totally addictive.
Most often served in a delicious hot broth, as here, they are playfully slurpy. Back in Japan, I remember my awe at watching Japanese men gulp down huge bowls of Udon on their lunch break. A few flicks of their chopsticks, a big slurp of broth and in a few minutes they were out the door. A skill I definitely don’t have.
– Ingredients and Step 1 –
– Step 5 and 6-This is fast food, Japanese style : fifteen minutes to prepare and fifteen minutes to eat. Perfect when you’re on the go.
Traditionally served with spring onions and seasonal vegetables, it’s incredibly versatile, each region has their own version. You can create your own with whatever you have at home. Play with broth, vegetables and seasonings, but keep it simple, just a few ingredients will do.
So why not try this version miso, mushrooms and soft egg version to start with?
Here’s the recipe:
- 100g dry Udon noodles (more or less depending on your appetite)
- 1 Egg
- 1 Instant miso soup sachet
- 250ml Water
- 1 tsp Soy sauce
- 4-5 Chestnut Mushrooms
- 2 Spring Onions (Scallions)
- Sesame seeds
- Cook the Udon noodles according to the pack instructions.
- 3 minutes before they're ready, add the egg into the boiling pot.
- While the noodles and egg cook, quarter the mushrooms and chopped the spring onions.
- In your serving bowl, mix 250ml of boiling water with the miso soup sachet. Add the soy sauce and stir until diluted.
- Add the mushrooms to the broth and keep the spring onions aside.
- Drain the noodles and the egg when ready, adding the noodles to the soup before carefully removing the shell from the soft boiled egg. (If too hot to handle, run for a few seconds under a cold tap).
- Nest the egg with the noodles and sprinkle with spring onions and sesame seeds.
- Dig in and slurp away.
- Removing the shell of a soft boiled egg may be tricky. Try using a spoon to scoop it out if struggling.
- Japanese soy sauce tastes differently than the standard store bought one. I like to keep any extra sachets or little bottles of soy sauce that comes with my take-away sushi. They are perfect to season my attempts at Japanese cuisine.