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Udon Or Soba Noodles With Egg And Vegetable

Chef.Morimoto's picture
Ingredients
  Udon noodles/Soba noodles 4 Cup (64 tbs) (4 Servings)
  Secondary bonito stock 1⁄2 Cup (8 tbs)
  Green peas 2 Tablespoon
  Nori seaweed sheets 1 , toasted
  Leeks 2
  Eggs 4
For broth
  Secondary bonito stock 4 Cup (64 tbs)
  Soy sauce 1⁄2 Cup (8 tbs)
  Mirin 1⁄2 Cup (8 tbs)
Directions

1. Cook noodles.
2. Prepare 4 1/2 cups bonito stock.
3. Cook peas. If nori seaweed has not been pretoasted, toast by lightly passing shiny side over an open flame several times. Cut into fine shreds with scissors or wrap in a dry cloth and crumble into small pieces.
4. Combine BROTH ingredients in a saucepan and bring to a boil over medium heat. Slice leeks diagonally into 1-inch (2 1/2 -cm) lengths, add to boiling broth, and cook until tender-crisp.
5. Mix eggs with 1/2 cup cool bonito stock. Beat well, frothing as little as possible. Pour into broth in a fine stream, stirring egg mixture as you add it to broth. Do not stir broth. When last egg threads set, remove immediately from heat.
6. Reheat noodles for serving. Divide cooked noodles among 4 large, deep soup bowls. Add broth mixture. Sprinkle on green peas and nori seaweed. Serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Side Dish
Dish: 
Noodle
Ingredient: 
Wheat
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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