Hello everyone!
As you know from my previous post, I am recovering from a pretty bad cold. My boyfriend came over this weekend to tend to me. He was the best man a sick girl could ask for. I felt spoiled. But he left a couple days ago & now I’m tending to myself once again. So I decided to whip up a super simple noodle soup for dinner!
I really appreciate a flavorful clear broth. My mom makes a really simplistic chicken soup by placing a whole chicken into a pot of water and boiling it with carrots, daikon, and potato. Sometimes she will add some ginger and spices, but usually it’s just the whole chicken with a couple vegetables. It’s really clean and crisp in flavor. It’s great for anyone suffering from an illness. I highly recommend it! This broth is what I used for the base of my soup today. 🙂
Now let’s talk noodle. Udon is a Japanese wheat flour noodle that is known for its thick and chewy texture. It’s actually one of my favorite noodles to chomp on. You can put it in soup, sauté it, eat it with an egg and splash of broth. It’s so versatile and utterly delicious. P:
This recipe is light in flavor yet savory and delicious. Hope you enjoy!
What you need:
Chicken Broth – 3 cups
Udon – 1 individual package
Egg – 1
Spinach – Handfull
Sesame seeds or Furikake (japanese rice seasoning) – a pinch
Steps:
1. Bring the chicken broth to a boil
2. Add the noodles and cook for ~5 minutes
3. Crack an egg directly into the pot and cook for 1-3 minutes (the longer the firmer the egg will be, I like mine runny so I cooked it for ~1-2 min)
4. Throw in the spinach and let it wilt
5. Transfer to a bowl and sprinkle with sesame seeds or furikake
Crackers&Brie 