Wenchinthegears's Nebeyaki Udon Soup with Salt Cured Egg

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A soup full of colour and taste what a lovely meal this makes. A delightful and delicous recipie from the kitchens of  WenchintheGears

See the folowing recipie to make your own Salt Cured Eggs: HERE

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This is a VERY simple Nabeyaki udon recipe, and you can adjust it however you like depending on available of the ingredients and such.

This recipe is for one bowl, you can easily just double the recipe for more! OH and it's vegetarian too. I mean, as long as you're okay with eggs and feesh. In addition if you use Gluten-free starch noodles and you're careful with your tofu and soy sauce you can easily make this gluten-free as well. (We use a gluten free tamari instead which is a little less sweet due to the lack of wheat.)

Ingredients:
3x3 cube of pre-pressed Tofu
1 Salt Cured Egg (Recipe to follow if desired, or pre-packaged cured duck egg)
Spring Onion
3 small cubes of Fish Tofu
Handful of Snow Peas
3 bundles of Bok Choi
2 Shitake mushrooms (cleaned of dirt)

For Soup:
2 Tablespoons Soy Sauce
2 Tablespoons Sake
Sriracha Hot Sauce (As desired)
A kettle of boiling water (Probably about 2 cups)
1 Package Udon Noodles (or Rice Starch noodles for the gluten free)
1 Packet Instant Dashi Stock
OR
about 1.5 Tablespoons bonito flakes

Let’s Make Tasty Nabeyaki Udon Soup~

1. Take a small pot, pop the egg in and fill with water enough to boil your egg and cook your noodles. If you're going to use starch noodles put them in right away as they take a long time (10+ minutes) to cook. Take the tofu you were pressing and cut into flat squares as thin as you feel comfortable. Take the squares and fry them with a little sesame oil in a pan until crisp. OR be lazy like us and oil up your tofu then use a panini press. Do the same with your Fish cakes, but leave them in their cube shape and only fry two sides.

2. I’d suggest putting your bowls into the oven at this point, if you can, and turning the oven down to it’s lowest setting. This is to keep your bowls warm, if you don’t want to bother with the stove just pour boiling water in them and cover them up to keep them warm for instance.

3.Once the eggs have been boiled to your preference you can remove them and run under cold water to stop the cooking. Peel them and cut in half to show the ruddy coloured yolk. If you're using starch noodles let them continue cooking on their own. Otherwise, now you can blanche the snow peas in the boiling water, just enough to make them vibrantly so coloured no more than a minute at most. (If you don't have some way of grilling/panini-pressing you can blanche the bok-choi too) Afterwards you can put in your udon noodles. When the noodles are ready make sure you rinse in cold water to remove the excess starch, this is extremely important for gluten free noodles otherwise they will be gummy and unpleasant.

4. Take your shitake mushrooms and dab them with soy sauce and sesame oil. Skewer them and either place them on your press or under your broiler... or on your grill! Just enough to make them sizzle and turn dark.

5. Put your noodles in your warmed bowls and pour boiling water over them to warm them up again after their cold rinse. Pour off the water again, and add all of your soup ingredients. Pour boiling hot water into the prepared soup bowls and mix the ingredients. Then artistically arrange your toppings (fan your tofu slices, layering the different colours and textures). Slice the greens of spring onions on top and add sesame (or hot chili sesame) oil as you like!

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