Udon Noodles With Soft-Boiled Egg, Soy and Black Pepper Recipe
These are comforting, slurpable bowls of thick, chewy noodles in an umami-packed, buttery broth that’s further enriched by soft-boiled eggs. Scallions and a generous amount of black pepper provide contrast. If possible, seek out fresh or frozen udon rather than dried; the former are very quick-cooking and also particularly thick and round, giving these bowls their crave-worthy appeal. The soy sauce is especially prominent in this broth, so look for a naturally brewed or fermented version, such as Yamasa or Kimlan. If you are trying to limit your sodium intake, one way to reduce it here is to replace half the soy sauce with Chinkiang (Chinese black) vinegar.
The cooked noodles and the prepared broth can be refrigerated separately for up to 5 days. Let the noodles come to room temperature and reheat the broth before combining and adding the butter and garnishes. Freezing is not recommended.
Udon noodles, mirin and naturally brewed or fermented soy sauce can be found at Asian markets or online.
The eggs can be prepared and refrigerated up to 3 days in advance.
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Ingredients
measuring cupServings: 4
Directions
Time Icon Total: 25 minsStep 1
If you’re including the eggs, bring a small saucepan of water to a boil; in a medium bowl prepare an ice bath and set aside. Add the eggs to the boiling water and set a timer for 6 minutes. As soon as the buzzer goes off, drain the eggs and transfer them to the prepared ice bath. Let cool completely, about 5 minutes. (This will make very soft-boiled eggs — if you prefer firmer yolks, cook for 1 more minute.) Peel the eggs.
Step 2
In a large saucepan of salted boiling water, cook the noodles according to the packet instructions until al dente, 1 to 3 minutes. Drain, then divide the noodles among four bowls.
Step 3
While the noodles cook, in a small saucepan, combine the broth, soy sauce or tamari, and mirin and set over low heat until hot, about 5 minutes.
Step 4
Pour the hot broth over each bowl of noodles and top each with an egg. Divide the butter cubes among the bowls and let them melt into the noodles. Garnish with scallions and season with a generous amount of black pepper. (Use as much as you like, but this dish is meant to be very peppery.) Finish with a drizzle of sesame oil, sprinkle with a little salt, if desired, and serve hot.
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Nutritional Facts
Per serving
Calories
563
Fat
27 g
Saturated Fat
11 g
Carbohydrates
70 g
Sodium
1064 mg
Cholesterol
45 mg
Protein
9 g
Fiber
3 g
Sugar
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “To Asia, With Love” by Hetty McKinnon (Prestel, 2021).
Tested by Joe Yonan.
Published April 3, 2021
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