Japan

Tsukimi udon

Name: Tsukimi udon
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 packs frozen udon udon noodles; 3 1/4 cups water; a 5 cm piece kombu; a big handful bonito flakes; 2 1/2 tbsp soy sauce; 2 tsp sugar; a pinch salt; 1 tbsp dried dried wakame; 2 very fresh egg; 2 stalks sliced spring onion (green onion, scallion); 1/2 sheet in thin strips nori sheets; a pinch to serve red chilli powder (indian red chili powder)

A poached egg floats in amber broth like the full moon. Moon viewing, but make it dinner.

20 minTime

21 gProtein each

mildSpice

Moon viewing in a bowl3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

402kcalsame

21 gproteinsame

4 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Udon noodles2 packs frozen udon

Water3¼ cups

Kombua 5 cm piece

Bonito flakesa big handful

Soy sauce2½ tbsp

Sugar2 tsp

Salta pinch

Dried wakame1 tbsp dried

Egg2, very fresh

Spring onion (green onion, scallion)2 stalks, sliced

Nori sheets½ sheet, in thin strips

Red chilli powder (indian red chili powder)a pinch, to serve

Method

5 steps

1Soak the kombu in the water for 15 minutes, then heat slowly and lift it out just before the water boils. Add the bonito flakes, turn off the heat and wait 2 minutes, then strain.
2Season the dashi with soy sauce, sugar and salt. Soak the wakame in a little water for 5 minutes and drain.
3Bring the broth to a gentle simmer. Crack each egg into a small cup and slide it into the broth. Poach for 3 minutes.
4Meanwhile heat the udon in boiling water for 1 minute and drain into bowls.
5Ladle the broth over the noodles and lift an egg onto each bowl. Top with wakame, spring onion, nori and a pinch of chilli.

Serve it like this

Use a wide, dark bowl so the yolk glows. Lay the nori strips to one side so they stay crisp until you stir them in.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Tsukimi udon

A poached egg floats in amber broth like the full moon. Moon viewing, but make it dinner.

20 minTime

21 gProtein each

mildSpice

Moon viewing in a bowl3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

402kcalsame

21 gproteinsame

4 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Udon noodles2 packs frozen udon

Water3¼ cups

Kombua 5 cm piece

Bonito flakesa big handful

Soy sauce2½ tbsp

Sugar2 tsp

Salta pinch

Dried wakame1 tbsp dried

Egg2, very fresh

Spring onion (green onion, scallion)2 stalks, sliced

Nori sheets½ sheet, in thin strips

Red chilli powder (indian red chili powder)a pinch, to serve

Method

5 steps

1Soak the kombu in the water for 15 minutes, then heat slowly and lift it out just before the water boils. Add the bonito flakes, turn off the heat and wait 2 minutes, then strain.
2Season the dashi with soy sauce, sugar and salt. Soak the wakame in a little water for 5 minutes and drain.
3Bring the broth to a gentle simmer. Crack each egg into a small cup and slide it into the broth. Poach for 3 minutes.
4Meanwhile heat the udon in boiling water for 1 minute and drain into bowls.
5Ladle the broth over the noodles and lift an egg onto each bowl. Top with wakame, spring onion, nori and a pinch of chilli.

Serve it like this

Use a wide, dark bowl so the yolk glows. Lay the nori strips to one side so they stay crisp until you stir them in.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tsukimi udon

Make it your way

Ingredients

Method

Tsukimi udon

Make it your way

Ingredients

Method

Make it a meal