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Cold Udon Noodles With Carrots and Egg

    6 ounces fresh udon noodles
   1 large egg
   3 tablespoons bonito-flavored soy soup base such as Kikkoman Hon Tsuyu (see note), or more to taste
   1 large carrot, peeled and sliced on bias into rounds  1/4 inch thick
   1/2 sheet nori cut into strips, for garnish.

 1. In small saucepan, bring 1 1/2 cups water to boil. Add udon, return to boil and lower heat to gentle simmer.
    Crack egg gently into nest of noodles, and cook 5 minutes.

 2. Add soy soup base and carrot, submerge egg beneath noodles and cook 6 minutes more. Adjust seasoning
     to taste, remove from heat and let cool. Transfer noodles, egg and carrot to plastic container; add desired
     amount of broth, and chill. Pack nori garnish in sandwich bag. Yield: 1 serving.

    Note: Bonito soy soup base like Kikkoman Hon Tsuyu is sold at Asian markets.