The miso eggs in this recipe is from Salt, Fat, Acid, Heat. It does require a resting time of 4 hours. If time is an issue, you can make regular soft boiled eggs instead. However, I do highly suggest you try it as they are insanely delicious.
I have a very deep appreciation for udon. It’s the texture of the noodles that really gets me. Slippery, slupable, chewy and thick in the best way possible. It’s a comforting dish I’ll happily have all year long.
[serves 2]Ingredients:
Miso Eggs
2 large eggs
White miso paste
Udon
500g frozen udon noodles
1 cup oyster mushrooms
6 frozen fish cubes
4 slices turkey breasts
1/4 cup green onions, chopped
4 thinly sliced (roughly 1/8in) narutomaki (Japanese fish cake)
4 inari
2 tsp bonito soup stock (I use Hondashi)
3 cups water
3 tbsp white miso paste (I use Hikari Organic Miso Paste)
2 tbsp mirin
Garnish:
Shichimi Togarashi
Bonito flakes
How to make:
Miso Eggs (takes 4 hours)
1. Bring a pot of water to boil over high heat. Once water boils, add eggs and cook for 6 minutes. Immediately transfer the eggs to a large bowl of cold water. Once the eggs have cooled completely, peel the shells.
2. Take a palmful of miso paste and flatten it like a pancake to create a “blanket” for the eggs. Wrap the eggs tightly with it. Repeat with the other egg. Let it rest in the fridge for 4 hours.
3. Remove miso paste from eggs and slice eggs in half. The miso paste can be reused to make the udon soup.
Udon
1. In a medium saucepan over high heat, combine bonito soup stock, water, miso paste, and mirin. Use a whisk to properly dissolve the miso paste. Add in mushrooms and frozen fish cubes and bring to a boil. Once it boils, turn heat down to medium high and leave it boil for about 5 minutes.
2. In a separate pot, bring water to boil and add in frozen udon. Loosen the udon noodles gently with a wooden spoon. Cook for about 45 seconds and immediately drain the udon in a colander. Make sure every bit of water is drained from the udon noodles so it doesn’t dilute your soup.
3. Divide the udon noodles in 2 bowls and ladle soup over the udon. Top your bowls with inari, halved miso eggs, turkey breasts, green onions, narutomaki, bonito flakes, and shichimi togarashi (if you want a bit of heat).
