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Main course · Japanese

Tsukimi Udon (Udon with Soft Egg and Nori)

20 min Serves 4 ~297 kcal/serving ~£4.80 (£1.20/serving) Dairy-freeKid-friendlyPescatarian

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Ingredients

  • 500 g udon noodles
  • 4 eggs
  • 2 tsp dashi stock powder
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 nori sheets
  • 2 spring onions, sliced

Nutrition (per serving)

Calories
297 kcal
Protein
15.7 g
Carbohydrate
42.2 g
of which sugars
4.5 g
Fat
6.3 g
of which saturates
2 g
Fibre
2.6 g
Salt
3.67 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Whisk the dashi stock powder into 1.2 litres water in a large pan, add the soy sauce and mirin and bring to a simmer.

  2. 2

    Crack the eggs into four separate spaces in the simmering broth, cover and cook for 3-4 minutes until the whites are set and the yolks are still soft, like a full moon.

  3. 3

    Cook the udon noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.

  4. 4

    Shred the nori sheets with scissors.

  5. 5

    Ladle the broth over the noodles, slide a poached egg into each bowl and scatter with the nori and spring onions.

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