Sounds like it should be a good recipe. But I worked in A noodle shop 85 hrs a week my first two yrs in Japan and there`s aneasier way to cook the egg. We woul never have used an oven.
Place the noodles in the bowl and make a small nest in the center for the egg. Crack the egg into it on top of the noodles. And pour the boiling stock slowly into the bowl around the egg. Don`t pour the broth directly on to the egg, that`ll spread the egg all over.
If you do it right the broth will cook the eggwhite making it look like the clouds around the moon. And the yolk will be soft the way we Japanese like it.
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This was very good. I left out the sugar, though. I tried pouring boiling broth around the egg as another reviewer suggested, but it did not work. I wound up putting the soup in the oven, as instructed, and it cooked fine.
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It was quite good, I will most likely make it again in the future
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I've made this twice now and it is great. I tried following David's advice the first time, then putting it in the oven the second time. Both times, the egg didn't really cook through white, both times, I just mixed the egg up in the noodles and broth and assumed it cooked that way. The egg really is key to the flavor of the broth. I used veggie broth instead of chicken both times. Delicious. We will be making this again. Thanks.
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My whole family loved it. They usually don't like foreign foods. ^_^
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This was so quick, easy and delicious! I made a few changes to simplify it a bit. I cooked udon noodles per package directions until al dente and rinsed with cool water. I simmered 2 cans chicken broth, 6 Tb soy sauce, 2 Tb dry sherry, 2.5 tsp sugar and the whites from 1 bunch of scallions. I added the cooked noodles and poached the eggs in the noodles and broth while covered until just set. I garnished with green onions and Asian chili powder. SUPER EASY AND GOOD!
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This actually took me only about less than 30 minutes to put together.
I took a few short cuts and added a couple things to suit my taste and it tasted like what I'd get at a restaurant! (so it was pretty good not to mention it didn't cost quite as much!)
I used two pots (to cut down on cooking time), one for the soup and one for the noodles. I had dry udon noodles so I just followed the package instructions which was just add to boiling water and cook for 9 minutes and drain, rinse under cold water. For the soup, I only used one small leek instead of two. And I don't think I used all 6 TBS soy sauce, I just added to taste because all soy sauce can vary in the taste especially sodium. Not to mention different brands of chicken soup can also vary. So add to your taste or the soup might just be too salty.
Then I added 2 small pieces of kombu (a type of seaweed), tossed in a few dried shitake mushrooms, some left over cooked chicken, and some tofu (if you want to add tofu, don't add too much or it will soak up much of the flavor of the soup)
Finally, for the eggs, I did this shortcut that I remember my mom used to do with her soups: At the end of making the soup, I cracked the eggs in the soup and let it cook for a little, kinda like poaching, until it was still tender in the middle. Then I served the soup. My two year old ate as much as I did. Next time I make it I will add some veggies like spinach or bok choy next time.
Thanks Birdy for the easy recipe! We will have this for a quick lunch often as my daughter loves noodles and soup (as do I)!
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i love udon noodles and birdy baker was kind enough to tell me about this recipe thank you so much dee
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