A simple and healthy udon dish that is ready in minutes!
Ingredients (serves 4)
6 cups dashi stock (make with konbu and dried bonito)
3 tbsp soy sauce (you can also use mentsuyu, if you have it)
3 tbsp mirin
2 tsp salt
1. Boil the udon for the time indicated on the pack and rinse well in water. Cut the leek into diagonal slices. Beat the eggs in a bowl.
2. Add the seasonings to the dashi stock and bring to the boil. Add the udon, bring back to the boil, then add the leek.
3. Once the soup comes back to the boil again, pour in the beaten eggs from a slight height. Wait for the eggs to come together and then remove from the heat.
• 429 kcal
• 16.2g protein
• 7g fat
• 64mg calcium
• 2.2g dietary fiber
• 5.2g salt
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Udon - versatile wheat noodles