Udon Noodles in Hot Soy Broth with Soft-Boiled Egg

What You’ll Need:

4 Large Eggs

30 oz Japanese Udon Noodles (if you can’t find fresh, pre-package vacuum sealed works best)

2 Cups Veggie Broth

¼ Cup Tamari or Soy Sauce

2 Tsp Mirin

4 Tbsp Salted Butter, cubed

2 Scallion, sliced

1 Tbsp Toasted Sesame Oil

Salt & Pepper to Taste

What You’ll Do:

  1. Bring a pot of water to a boil then carefully add the eggs. Cook for 7 minutes then remove and rinse under cool water until cool to the touch.
  2. Refill pot, salt the water then bring to a boil. Cook the Udon according to the instructions on the package. Remove from water and portion the noodles in 4 serving bowls.
  3. Set a smaller pot over medium heat then add the stock, tamari and mirin. Heat until flavors combine, but do not boil.
  4. Pour the soy stock over the noodles then add the cubed butter divided event among the 4 bowls. Add the eggs halves and top with the green onion. Drizzle a bit of the sesame oil over each bowl. Top with a generous grind of pepper then serve.
  5. Enjoy!!

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