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Udon Noodle Soup with Vegetables
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Serves : 4-6
Preparation time : 20 minutes
Cooking time : 20 minutes
Ingredients :
300g dried udon noodles, cooked according to instructions on packet
2 tablespoons dashi powder dissolved in 11/2 liters water
2-3 teaspoons white sugar 3/4 teaspoon salt
2 tablespoons sake
60ml siy sauce
75g spinach leaves, washed well and drained
2 abura-age (deep-fried tofu pouches), each cut into 8 thin strips
12 stalks garlic chives, cut into 5cm lengths 1/2 cup thinly sliced leek (about 60g), soaked in water
4 dried or fresh shiitake mushrooms, thinly sliced
100g enoki mushrooms, roots removed
4 eggs
Method :
Cook noodles, then drain and rinse well in cold water to remove excess surface starch, and set aside.
Place dashi mixture, sugar, salt, sake and soy sauce in a medium saucepan over high heat and bring to the boil. Add cooked noodles and cook for 30 seconds or until heated through. Remove pan from heat, and remove just the noodles, dividing them between 4 large, deep bowls. Arrange spinach, abura-age, chives, leek, and mushrooms on top of the noodles.
Return the pan to the stove and bring the soup back to the boil. Reduce heat to medium and slowly add one egg at a time, being careful not to break the yolks and spooning with a little of the soy soup to poach the top. Cook for 1-2 minutes or until eggs are lightly poached but still soft and runny inside. Remove with a slotted spoon and place on top of noodles.
Pour soy soup gently over noodles and serve immediately. To eat, break the lightly poached egg open with your chopsticks and dip the noodles in the egg yolk.
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