Cold Udon Noodles With Carrot and Egg

Name: Cold Udon Noodles With Carrot and Egg
Total time: 15 min
Ingredients: 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

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Total: 15 minutes

Servings: 1

Author : Matt Lee And Ted Lee

noodles

Ingredients

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6 ounces fresh udon noodles1 large egg3 tablespoons bonito-flavored soy soup base such as Kikkoman Hon Tsuyu (see note), or more to taste1 large carrot, peeled and sliced on bias into rounds 1/4 inch thick1/2 sheet nori cut into strips, for garnish

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Instructions

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Step 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.

Step 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.