Udon Noodle Bowl

Here’s to eating something that will make Mondays less like Mondays and more like a Thursday before a long weekend! This Udon Noodle Bowl with a perfectly jammy egg will 100% help with that. Slurpy, broth-y, flavorful goodness that just hits the spot! What’s that? You thought I was eating less carbs? Well, not on Mondays. Duh. 😂

xoxo Donata


Ingredients

Serves 2


4 cups (950 ml) good quality vegetable stock

1/2 cup light Miso paste

2 tbsp mirin

2 tbsp oyster sauce

2 tbsp tamari

1 tbsp sesame oil

1/2 cup chopped scallions

1 inch piece of ginger, peeled and sliced into matchsticks

2 garlic cloves, minced

2 cups (140 g) chopped bok choy

2 cups (200 g) chopped Napa cabbage

1 tsp crushed Szechuan pepper

3,5 oz (100 g) shiitake mushrooms

8 oz (230 g) Udon noodles

2 tbsp toasted sesame seeds

2 eggs


Instructions

Warm the vegetable stock in a large pot on medium heat.

Stir in miso paste, mirin, oyster sauce and tamari until dissolved. Keep at a simmer until you are ready to use.

Prepare the udon noodles according to the package instructions. Set aside.

In a separate pot, boil water and add eggs. Cook according to your liking, I would recommend a jammy six minute egg. Set a timer, so you don’t forget!

While your eggs are boiling, heat the sesame oil in a seasoned wok or skillet. Add scallions, ginger and garlic and sauté for about 3 minutes until slightly soft. Add the Napa cabbage, bok choy and Szechuan pepper. Stir fry until just done, about 4 minutes. Don’t overcook, or it will be soggy. We want some crunch in those veggies! Add the shiitake mushrooms and cook for another minute.

Pour in the seasoned stock and add the prepared udon noodles and the sesame seeds.

Stir together and keep on the heat long enough to warm the noodles up again.

Split into two bowls. Add one egg per bowl and serve immediately.

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