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Loading...| 10 ounces thin noodles | |
| boiling water | |
| 1 cup cold water | |
| 2 leeks | |
| 6 tablespoons soy sauce | |
| 2 tablespoons mirin | |
| 1/2 tablespoon sugar | |
| salt ( to taste ) | |
| 3 1/2 cups chicken broth | |
| 4 eggs | |
| pepper |
| 1. | Boil the noodles in a pot of boiling water for the time indicated on the package. |
| 2. | Rinse the noodles with cold water, then drain and set aside. |
| 3. | Cut the leeks into thin strips (including the green part) and set aside. |
| 4. | In a small bowl, mix together the soy sauce, mirin, sugar, and a pinch of salt. |
| 5. | In a separate pot, heat the chicken broth over medium-high heat until it comes to a boil. |
| 6. | Add the soy sauce mixture to the pot and let it simmer for about 2 minutes. |
| 7. | Add the leeks to the pot and cook for 1 minute. |
| 8. | Crack the eggs into the pot, one at a time, and let them cook for about 2-3 minutes, or until they are partially set. |
| 9. | Add the cooked noodles to the pot and let them heat through. |
| 10. | Season with salt and pepper, then serve immediately. |
Tsukimi Udon is a filling and hearty dish that is perfect for a cold day.
The eggs add a creamy texture and protein to the dish.
This dish is high in sodium due to the soy sauce and chicken broth.
It is not suitable for those with a soy or egg allergy.
Udon noodles are a great source of carbohydrates and provide energy to the body.
Eggs are a good source of protein and vitamins such as vitamin D and B12.
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