Life Changing Udon

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Recipe: #38424

April 04, 2022

"Although this seems like a side dish, it could actually be a light main. You can also easily add protein aside from the egg, such as shaved steak or pork, or sliced chicken. Hetty McKinnon - Food & Wine"

Original is 4 servings


  • Serving Size: 1 (436.2 g)
  • Calories 595.3
  • Total Fat - 38.8 g
  • Saturated Fat - 12.9 g
  • Cholesterol - 371 mg
  • Sodium - 10096.3 mg
  • Total Carbohydrate - 5.4 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.7 g
  • Protein - 53.3 g
  • Calcium - 95.1 mg
  • Iron - 6.1 mg
  • Vitamin C - 14.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Fill a small saucepan with water; bring to a boil over high. Lower eggs into water, and cook 6 minutes. Transfer eggs to a large bowl of ice water. Let cool 5 minutes. Drain and carefully peel eggs (the yolks will be slightly runny inside), and set aside.

Step 2

Bring a large saucepan of salted water to a boil over high. While water comes to a boil, stir together vegetable stock, tamari, and mirin in a separate, small saucepan; cook mixture over low heat, stirring occasionally, until hot, about 8 minutes.

Step 3

Add noodles to boiling water, and cook according to package directions for al dente. Drain noodles, and divide evenly among 4 bowls.

Step 4

Divide butter evenly among bowls; pour hot soy sauce mixture evenly over bowls.

Step 5

Halve eggs lengthwise, and top each bowl with 2 egg halves. Sprinkle evenly with scallions, and grind a generous amount of black pepper over noodles. Drizzle evenly with sesame oil, and garnish with sea salt.


No special items needed.

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