Hetty McKinnon's Life-Changing Udon Noodles

12 mins
Serves 2
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Directions

  1. 1Boil four eggs for six minutes, then plunge into an ice bath.
  2. 2Boil four eggs for six minutes, then plunge into an ice bath.
  3. 3Boil four eggs for six minutes, then plunge into an ice bath.
  4. 4Give the pot a rinse, then add two cups of vegetable stock, three to four tablespoons of tamari or soy sauce, and two teaspoons of mirin.
  5. 5Give the pot a rinse, then add two cups of vegetable stock, three to four tablespoons of tamari or soy sauce, and two teaspoons of mirin.
  6. 6Give the pot a rinse, then add two cups of vegetable stock, three to four tablespoons of tamari or soy sauce, and two teaspoons of mirin.
  7. 7Bring to a simmer, then set aside and keep warm.
  8. 8Bring to a simmer, then set aside and keep warm.
  9. 9Bring to a simmer, then set aside and keep warm.
  10. 10Meanwhile, boil one and three quarters pounds of udon noodles and half a pound of baby bok choy.
  11. 11Meanwhile, boil one and three quarters pounds of udon noodles and half a pound of baby bok choy.
  12. 12Meanwhile, boil one and three quarters pounds of udon noodles and half a pound of baby bok choy.
  13. 13Drain the noodles and bok choy, then divide them among two to four bowls.
  14. 14Drain the noodles and bok choy, then divide them among two to four bowls.
  15. 15Drain the noodles and bok choy, then divide them among two to four bowls.
  16. 16Ladle the hot broth over the noodles.
  17. 17Ladle the hot broth over the noodles.
  18. 18Ladle the hot broth over the noodles.
  19. 19Drizzle each bowl with one and a half teaspoons of sesame oil.
  20. 20Drizzle each bowl with one and a half teaspoons of sesame oil.
  21. 21Drizzle each bowl with one and a half teaspoons of sesame oil.
  22. 22Add a knob of butter to each bowl.
  23. 23Add a knob of butter to each bowl.
  24. 24Add a knob of butter to each bowl.
  25. 25Halve the soft-boiled eggs and add them to the bowls.
  26. 26Halve the soft-boiled eggs and add them to the bowls.
  27. 27Halve the soft-boiled eggs and add them to the bowls.
  28. 28Add a handful of scallions to each bowl.
  29. 29Add a handful of scallions to each bowl.
  30. 30Add a handful of scallions to each bowl.
  31. 31Season with lots of fresh cracked pepper and finish with a spoonful of chili garlic sauce if you wish.
  32. 32Season with lots of fresh cracked pepper and finish with a spoonful of chili garlic sauce if you wish.
  33. 33Season with lots of fresh cracked pepper and finish with a spoonful of chili garlic sauce if you wish.

Ingredients

  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 2 cups vegetable stock
  • 2 cups vegetable stock
  • 2 cups vegetable stock
  • 3 tablespoons tamari or soy sauce
  • 3 tablespoons tamari or soy sauce
  • 3 tablespoons tamari or soy sauce
  • 4 tablespoons tamari or soy sauce
  • 4 tablespoons tamari or soy sauce
  • 4 tablespoons tamari or soy sauce
  • 2 teaspoons mirin
  • 2 teaspoons mirin
  • 2 teaspoons mirin
  • 0.75 pounds udon noodles
  • 0.75 pounds udon noodles
  • 0.75 pounds udon noodles
  • 0.5 pounds baby bok choy
  • 0.5 pounds baby bok choy
  • 0.5 pounds baby bok choy
  • 1.5 teaspoons sesame oil
  • 1.5 teaspoons sesame oil
  • 1.5 teaspoons sesame oil
  • 2 knobs butter
  • 2 knobs butter
  • 2 knobs butter
  • 2 handfuls scallions
  • 2 handfuls scallions
  • 2 handfuls scallions
  • 2 handfuls cracked pepper
  • 2 handfuls cracked pepper
  • 2 handfuls cracked pepper
  • 2 spoonfuls Chili garlic sauce
  • 2 spoonfuls Chili garlic sauce
  • 2 spoonfuls Chili garlic sauce

Equipment

potice bathladlebowlknifetongs