UDON NOODLES IN BROTH
4 to 6 servings
Simplicity itself—freshly cooked noodles in a flavorful broth garnished with green onions and shichimi togarashi.
Bring to a simmer in a large pot over medium heat:
- 8 cups Dashi or chicken stock or broth
- ½ cup soy sauce
- ½ cup mirin
Cook in a large pot of boiling unsalted water until tender:
- 1 pound dried udon noodles
Drain the noodles and divide among individual soup bowls. If desired, add to each bowl:
- (1 Poached Egg, 4 to 6 eggs total)
Sprinkle with:
- Thinly sliced green onions
Ladle 1 ½ to 2 cups seasoned broth into each bowl. Sprinkle over to taste:
- Shichimi togarashi