I'm all kinds of sick right now, so tomorrow I'm gonna make myself a big ass bowl of udon soup.
Here's the recipe if anybody wants to join me.
- 1 package of udon noodles
- 1-2 eggs
- green onion
- soy sauce
- Memmi Noodle Soup Base (oh god this sounds like product placement)
- Rice Wine/Vinegar/Mirin
-dried seaweed (optional)Instructions
Fill a medium (serves one) or large (serves two) sized pot with water. Then, get a smaller one and do the same. It makes a lot of soup, so choose wisely. Slap those fuckers on the stove and put the bigger one on medium heat.
At this time, add about half the bottle of Memmi Noodle Soup base. Add about a tablespoon of Rice Wine/Vinegar/Mirin. Add another tablespoon of soy sauce.
Taste your broth. If you want it to be more:
A. Sweet: add Soup Base (be sparing, it's strong)
B. Salty or Sharp: Soy Sauce (also strong, watch yo back)
C. Rounded: Add Rice stuff. (This sort of balances out the other two flavors)
(Now if you want, you can let some dried seaweed soak, drain it, and add it for a more "fishy" taste. Some people like it.)
Moving on, let your mixture get HAWT. Drop the noodles in it, too. Chop up a desired amount of green onion and start boiling the water in your smaller pot.
Break your eggs and drop them into the small pot. They're gonna poach. Make sure each one stays in the water for 2-3 minutes.
During that time, your noodles and soup should be hot. Carefully distribute it into bowls.
Take those eggs out, drop them right on top of the noodles. Add green onion. BAM.
I like to add a squirt of Sriracha sauce because that shit goes with everything.
Hope somebody enjoys, especially if you happen to be sick. I know I will!
Note: depending on your pots, this might make more than you bargain for, so make sure nothing seems funky. This recipe really couldn't be less strict. Just add things to taste and when you like it, you got it.