Ingredients /nutrition
- 300 g cooked udon noodles
- 2 tbsp dashi powder dissolved in 1 1/2 l water
- 2 1/2 tsp white sugar
- 1/2 tsp salt
2 tbsp sake
- 60 ml soy sauce
- 80g spinach leaves
- 2 thinly sliced abura-age (deep-fried tofu pouches)
- 10 stalks thinly sliced garlic chives
- 60 g thinly sliced leek, soaked in water
- 5 thinly sliced shiitake mushrooms, thinly sliced
- 100g enoki mushrooms
- 4 eggs
Methods / instructions
- Cook noodles, drain and rinse with cold water. Set aside.
- In a saucepan, combine dashi mixture, sugar, salt, sake and soy sauce.
- Bring to boil and stir in cooked noodles.
- Cook for 1/2 minute.
- Remove pan from heat and divide equally in serving bowls.
- Arrange spinach, abura age, chives, leeks and mushroom on top of noodles.
- Return pan to heat and bring soup to boil, add in eggs one at a time.
- Cook eggs until lightly poached. Remove from heat and place on top of noodles,
- Pour soy soup over and serve hot.
Servings: 4
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