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:
- 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.
- 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.
- Set a smaller pot over medium heat then add the stock, tamari and mirin. Heat until flavors combine, but do not boil.
- 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.