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This udon noodle bowl recipe with jammy soft-boiled eggs, green onions, red peppers, shredded carrots, and a delicious savory and sweet soy vegetable broth delivers on taste, time, and ease. Great for any meal and any audience. Kids love it too! This recipe is inspired from Food and Wine‘s Life-Changing Udon Noodle recipe! They’re very similar in process, but we’ve added a few ingredients.
4 large Farmers Hen House Eggs
2 cups vegetable stock
3 Tbsp. tamari or soy sauce
2 Tsp. mirin
1 3/4 lb fresh, vacuum-sealed or frozen udon noodles.
6 Tbsp. unsalted butter (3 oz.), cubed
4 green onions, finely chopped (2/3 cup)
1 cup of shredded carrots
1 red pepper (straw-cut)
Black Pepper
1 Tbsp. sesame oil
Optional: Edamame
Step 1
Fill a small saucepan with water; bring to a boil over high. Lower eggs into water, and cook 6 minutes. Transfer eggs to a large bowl of ice water. Let cool 5 minutes. Drain and peel eggs, and set aside.
Step 2
Bring a large saucepan of salted water to a boil over high. While water comes to a boil, stir together vegetable stock, tamari, and mirin in a small saucepan; cook over low, stirring occasionally, until hot, about 8 minutes. Add noodles to boiling water, and cook according to package directions for al dente. Drain noodles, and divide evenly among 4 bowls.
Step 3
Divide butter evenly among bowls; pour hot soy sauce mixture evenly over bowls. Halve eggs lengthwise, and top each bowl with 2 egg halves. Sprinkle evenly with green onions, shredded carrots, thinly sliced red pepper, and edamame (optional). Scatter a generous amount of black pepper over noodles. Drizzle evenly with sesame oil, and garnish with sea salt.
