An easy but decadent creamy vegetarian udon, full of umami from the miso paste and gooey soft-boiled egg. Pro tip: toast the sesame seeds and slightly crush in a pestle and mortar.
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Serves
2
Garlic Cloves
Shallot
Chestnut Mushrooms
Spring Onions
Eggs
Udon Noodles
Olive Oil
Butter
Mirin
Soy Sauce
Single Cream
Miso Paste
Sesame Seeds
Serves
2
Garlic Cloves
Shallot
Chestnut Mushrooms
Spring Onions
Eggs
Udon Noodles
Olive Oil
Butter
Mirin
Soy Sauce
Single Cream
Miso Paste
Sesame Seeds
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Step 1.
Finely mince the garlic cloves, finely dice the shallot, chop the mushrooms into thin slices, and slice the spring onions as finely as possible. Set everything aside.
Step 2.
Bring a saucepan of water to the boil over a high heat. Once boiling, add the eggs, gently, and set a timer for 6 mins. Get a bowl of ice-cold water ready. Once cooked, remove the eggs and transfer to the bowl of cold water.
Step 3.
Add the udon to the same saucepan of boiling water, then cook for 3 mins until the noodles have fully separated. Drain and set aside. Peel the eggs and slice in half, then set aside.
Step 4.
Heat a large frying pan over a medium-high heat for 2 mins. Add 2 tbsp olive oil to the pan, then the mushrooms. Fry for 5 mins, stirring occasionally (they should be golden). Add the garlic, shallots and butter, then fry for 1 min.
Step 5.
Add the mirin, soy sauce, cream and miso paste. Stir to incorporate. Add the udon and stir for 30 seconds. If the sauce is too dry, add a splash of water.
Step 6.
Plate up the udon, cover with sesame seeds, top with the sliced spring onion and add the egg. Enjoy!
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