Udon Noodle Soup

Ingredients

• •4 cups dashi broth (or chicken broth)
• •2 packages fresh or frozen udon noodles
• •3 tablespoons soy sauce
• •1 tablespoon mirin
• •1 teaspoon salt
• •2 eggs
• •1 cup sliced shiitake mushrooms
• •1 cup baby bok choy or spinach
• •2 stalks green onions, chopped
• •1 tablespoon sesame oil

Directions

1. 1Bring a pot of water to boil and cook eggs for 6-7 minutes until soft-boiled, then transfer to ice water and peel.
2. 2In another pot, heat dashi broth over medium heat and add soy sauce, mirin, and salt to taste.
3. 3Add mushrooms to the broth and simmer for 3 minutes until softened.
4. 4Bring a large pot of water to boil and cook udon noodles according to package directions, then drain and rinse.
5. 5Add bok choy to the broth and simmer for 2 minutes until tender.
6. 6Divide cooked noodles between two bowls and ladle hot broth and vegetables over them.
7. 7Top each bowl with a halved soft-boiled egg, green onions, and a drizzle of sesame oil before serving.

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