(serves 1)
This is another lazy meal, usually made i'm starving. I feel it's one step up from instant noodles because there's at least some vegetables, less MSG and fat, but you still get the warm soupy-noodle goodness. You can add as many or as few ingredients as you have available - great for a cold winter night!
Cooking time: 10 min
Ingredients:
1 packet udon (about 100g, from asian supermarket)
1 egg
4 leaves of chinese cabbage, or a bunch of any asian vegetable (bok choy, choy sum)
soba sauce or miso soup base (if you have any)
soy sauce
sesame oil
chicken stock powder
toasted sesame seeds, to serve
Optional extras:
1 can corn
4-5 pieces fish tofu
bean sprouts
4-5 mushrooms
Method:
1. Boil 3 C water and add miso or soba sauce according to the instructions on the packet. If you have neither then add 2-3 tsp of chicken stock powder.
2. Add vegetables.
3. Soak the udon in some warm water to loosen it up a bit, then drain.
4. Once the vegetables are cooked, remove and put into your bowl.
5. Add the udon and cook for about 3-5min until soft, but still a little chewy.
6. Remove the udon and put into your bowl. Keep the soup boiling and crack the egg into the soup. Allow it cook for 3-4 minutes. Once the white has formed, and the egg yolk looks firm, scoop the egg out.
7. Season the soup with salt, soy sauce, sesame oil to taste. Spoon into your bowl, sprinkle with sesame seeds and enjoy!
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