Directions
- 1Boil four eggs for six minutes, then plunge into an ice bath.
- 2Give 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.
- 3Bring to a simmer, then set aside and keep warm.
- 4Meanwhile, boil one and three quarters pounds of udon noodles and half a pound of baby bok choy.
- 5Drain the noodles and bok choy, then divide them among two to four bowls.
- 6Ladle the hot broth over the noodles.
- 7Drizzle each bowl with one and a half teaspoons of sesame oil.
- 8Add a knob of butter to each bowl.
- 9Halve the soft-boiled eggs and add them to the bowls.
- 10Add a handful of scallions to each bowl.
- 11Season with lots of fresh cracked pepper and finish with a spoonful of chili garlic sauce if you wish.
Ingredients
- 4 eggs
- 2 cups vegetable stock
- 3 tablespoons tamari or soy sauce
- 4 tablespoons tamari or soy sauce
- 2 teaspoons mirin
- 0.75 pounds udon noodles
- 0.5 pounds baby bok choy
- 1.5 teaspoons sesame oil
- 2 knobs butter
- 2 handfuls scallions
- 2 handfuls cracked pepper
- 2 spoonfuls Chili garlic sauce
Equipment
potice bathladlebowlknifetongs
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