A warming, light noodle soup packed with a variety of crunchy and soft vegetables, topped off with a soft-boiled egg.
This dish is definitely a new favourite of mine and is very simple to make. The first time I made it was during winter; evenings were cold and coursework deadlines were nearing fast. After a long day of work, this meal kept the cold away and gave me a much needed boost of energy.
If an egg isn’t for you, try this recipe using a protein of your choice such as chicken or beef.
- 200g dry udon noodles
- 1 tbsp vegetable oil
- 700ml vegetable stock (or two vegetable stock cubes dissolved in 700ml of boiling hot water)
- 50ml mirin
- 2 tbsp soy sauce or tamari
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- Salt to taste
- 80g spring greens, sliced
- 120g shitake mushrooms, sliced
- 1 small white onion, diced
- 1 large bell pepper, thinly sliced
- 3 spring onions, chopped
- 2 large free range eggs (optional)
- 1/2 tsp crushed chillies (optional)
- Heat the vegetable oil in a pot over medium-high heat. Fry the minced garlic and ginger for thirty seconds to one minute. Add the onions and mushrooms, stir and cook for two minutes.
- Reduce the heat to medium, then add the mirin and soy sauce. Cook for another minute.
- Add the vegetable stock and the spring greens into the pot. Stir and leave to simmer for 15 minutes, stirring occasionally. Adjust salt/seasoning if necessary.
- In a smaller pot, boil water and place in the eggs. Boil the eggs for six to seven minutes to achieve a soft yolk. Once cooked, place in cold water to stop the cooking process. Once cooled, peel off the egg shell.
- In another pot, cook your noodles according to the packet’s instructions (the brand I used needed only three minutes).
- To serve, place the noodles in a bowl, pour over the vegetable soup along with the mushrooms, onions and spring greens. Top with the boiled egg sliced in half, the chopped spring onions and the sliced bell peppers. Sprinkle over some crushed chillies and enjoy!