Hot udon in soy broth
15 min · serves 2
A kombu and bonito broth seasoned with soy. Fresh udon needs two minutes and no more.
Ingredients
- 400 g Fresh udon noodles
- 700 ml Water
- 5 g Kombu
- 10 g Bonito flakes
- 60 ml Soy sauce
- 30 ml Mirin
- 3 g Salt
- 2 eggs Eggs
- 100 g Fish cake
- 3 stalks Spring onion
Method
- Soak the kombu in cold water for 10 minutes, heat until the water just begins to bubble, then lift the kombu out.
- Turn off the heat, add the bonito flakes, leave them 2 minutes, then strain the broth and discard the solids.
- Season the broth with soy sauce, mirin and salt, and keep it at a low simmer.
- Boil the udon for 2 minutes in a separate pot and rinse briefly under hot water to wash off the surface starch.
- Crack the eggs into the simmering broth, cover, and poach for 2 minutes until the whites are set.
- Divide the noodles between two bowls, pour over the hot broth, and top with the eggs, sliced fish cake and chopped spring onion.