Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, japanese udon with spinach and eggs. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Udon Noodle Soup with Fresh Spinach and Chicken Egg. For a Japanese-inspired one-pot meal, start with a chicken broth base. Simmer it with ginger, garlic, soy sauce and mirin before adding fresh thick and chewy udon noodles and your favorite vegetables.
Japanese Udon with spinach and eggs is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Japanese Udon with spinach and eggs is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook japanese udon with spinach and eggs using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Japanese Udon with spinach and eggs:
- Get 1 serving of Udon
- Prepare 200 ml water
- Make ready 40 ml Mentsuyu concentrates
- Prepare Spinach
- Prepare 2 Eggs
Gently beat eggs in a small bowl with a whisk or chopsticks. Add the noodles and cook, stirring, until al dente. Reserve ½ cup of the cooking liquid, then drain in a colander. Udon (饂飩, usually written as うどん) is a type of thick, wheat-flour noodle used frequently in Japanese cuisine.
Instructions to make Japanese Udon with spinach and eggs:
- Boil water and add mentsuyu
- Once boiled, add Udon and spinach and cook for 2-3 min
- Right before the Udon is cooked, stir in beaten eggs and let it cook for a minute
- And it’s done!
It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or. After separately cooking the udon noodles, Keiko put the whole dish together in her donabe—a beautiful Japanese ceramic pot—adding a whisked egg at the last minute to quickly scramble in the pot. Stir chicken stock, vinegar, and soy sauce into pan, and bring to a simmer.
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