Udon noodle soup can be enjoyed by vegetarians and meat-eaters alike since it can be made with or without meat. The following is a stock recipe for the soup that can be personalized with tofu, miso, shrimp, fish balls or anything else you'd like to add.
Instructions
Cook the Udon Noodles
1. Fill the medium pot with water.
2. Set the pot on the stove and put the burner on high.
3. Bring the water to a rolling boil.
4. Put the udon noodles in the water and cook them for seven minutes or until tender.
5. Pour the noodles into a colander and wash them off with warm water.
6. Put the noodles back into the pot and set it aside.
Prepare the Soup's Other Ingredients
7. Wash off the green onion, mushrooms, leeks and spinach in cold water.
8. Chop the vegetables into bite-sized pieces. Set aside.
9. Put a medium-sized frying pan on the stove and set it on high heat.
10. Melt 1 Tbsp. of butter or margarine in the pan.
11. Add four eggs to the pan when the butter starts sizzling.
12. Use the spatula to slice up the eggs into pieces as they cook.
13. Cook the eggs for two minutes or until golden brown.
14. Set the pan aside.
Put the Soup Together
15. Put the chicken stock in the large pot.
16. Set it on the hot burner that you used to fry the eggs.
17.Bring the stock to a rolling boil, then shut off the burner.
18. Equally divide the udon the two deep bowls.
19. Divide the vegetables into even portions and top the noodles with them.
20. Top the vegetables with the eggs.
21. Fill the bowls equally with the chicken stock.
22. Add a few dashes of Nanami Togarashi.
23. Use salt, pepper and soy sauce to taste.
Tags: chicken stock, minutes until, noodles into, rolling boil, vegetables into