Udon Noodles with Peppery Broth

My suggestions for topping are just that - suggestions. Feel free to change them up, but keep all that delicious pepper. You’ll be glad you did.

Noodles are one of my favorite meals, whether in a baked cheese dish or covered with a spicy sauce. However, a peppery broth is an amazing addition to udon noodles, and when you toss in a soft boiled egg and butter, the broth takes on a very creamy texture.

SOFTWARE

·         2 eggs

·         8 oz. Japanese udon noodles

·         2 c. vegetable broth

·         ¼ c. soy sauce

·         1 T. mirin

·         3 T. butter, cubed

·         Kosher salt

·         Freshly ground black pepper

·         Toasted sesame oil

METHOD

1.       In a medium pan, bring enough water to cover eggs to a boil. While that is going on, combine ice and water in a medium bowl for an ice bath.

2.       When the water reaches a boil, carefully place the eggs in the water and cook for 7 minutes.

3.       After the timer expires, immediately remove the eggs from the boiling water and place them in the ice bath for 5 minutes. Peel carefully and set aside.

4.       In a large pan, boil enough water to cook the noodles. Prepare them with package instructions. Drain and place into 2 serving bowls. Add an egg to each bowl.

5.       In a small saucepan over medium low heat, combine the broth, soy sauce, and mirin. Cook until steaming, about 5 minutes.

6.       To serve, pour the broth over the cooked noodles and egg. Divide butter between bowls and let it melt. Season lightly with salt but go heavy with the black pepper. Drizzle sesame oil on top.

7.       Enjoy.

VARIANTS

The dish is amazing with lots of pepper, so don’t be stingy. If eggs aren’t your thing, go with soft tofu. I’ve also included sriracha sauce, but chili oil is a nice substitute for the sesame oil. Think about adding some scallions for more flavor and texture.