Udon with Soft Egg & Green Onion

This nutritious soup is great for tonifying and detoxifying, and may be used therapeutically for a variety of conditions.

Preparing Udon Soup

Preparing Udon Soup

Ingredients

Dashi (Broth)

  • 1 ½ oz dried sardines
  • 2 dried shiitake mushrooms
  • 3-inch long piece of kombu seaweed
  • 1/3 cup mirin
  • 1 ½ oz dried bonito flakes
  • ¼ cup soy sauce

Soup

  • 4 large eggs
  • ¾ lbs udon noodles
  • ¼ cup very thinly sliced green onion (Cong Bai)
  • 3 cups udon broth
  • ¼ tsp. seven spice powder (shichimi taragashi*)

*’Seven Spice Powder’ contains:

Szechuan Pepper ‘Hua Jiao’ – warms the middle jiao, stops pain & relieves diarrhea

Roasted orange/tangerine peel  ‘Chen Pi’ – Regulates Qi, adjusts middle jiao, regulates spleen & stomach qi, dries dampness, dissolves phlegm, relieves cough

Black Sesame Seeds ‘Hei Zhi Ma’ – Tonifies Jing (essence) & blood, relieves dizziness & blurred vision, moistens dryness & lubricates the intestines

White Sesame Seeds ‘Bai Zhi Ma” – Tonifies and moistens the metal element

Hemp SeedsHuo Ma Ren’ – Lubricates the intestines, relieves constipation, moistens dryness, benefits the hair

Ground Ginger ‘Gan Jiang’ – warms middle jiao, relieves abdominal coldness, pain, N/V, diarrhea, restores depleted yang, warms the lung, dissolves phlegm, warms the channels, stops bleeding, dispels cold & dampness

Seaweed ‘Hai Zao’ – dissolves phlegm, softens hardness (treats scrofula, goiter, hyper & hypothyroidism), regulates fluid circulation, decreases swelling

note: make sure to get good quality seaweed from a clean ocean, since it is a natural chelator

Green Onions

Green Onions

Cooking Instructions:

Udon Broth

  1. Break heads off sardines and remove the small black pellet of innards just beneath each head (they’re dried, so this isn’t messy). Put cleaned sardines, mushrooms, kombu, and 8 cups water into a medium pot. Cover and chill overnight.
  2. Set pot over medium-low heat and bring to a simmer.  When small bubbles form along the sides and bottom of pot, but before it actually begins to simmer, remove sardines, mushrooms, and kombu.
  3. Increase heat to high and bring to a boil.  Add bonito flakes, pressing down with a spoon to submerge, and return to a boil;  then immediately turn off heat.  Let flakes settle to bottom of pot, about 15 minutes.
  4. Strain broth through a cheesecloth-lined strainer into a bowl.  Wring out all liquid from cheesecloth into bowl.  Rinse pot, pour in strained broth, and heat over medium high heat.  Add mirin and soy sauce;  simmer 5 minutes.

Make ahead up to 2 days chilled

Udon with Soft Egg and Green Onion**

  1. Try this method for custardlike eggs, based on a Japanese tradition of cooking them in an outdoor hot spring.  Heat a large pot of water to 160 degrees.  Gently lower eggs into water and simmer 30 minutes, keeping water temperature between 152 and 156 degrees (add a tablespoon of ice water to control the heat’s rise).  Chill eggs in cold water, then carefully crack into a small, shallow dish.  Or soft-cook eggs the way you like.
  2. Boil udon.  (Store bought fresh-frozen noodles have a supple texture that’s closest to homemade, while the dried ones tend to be thin and flabby.  To cook store bought fresh frozen udon, drop the frozen flock into boiling water.  When the water boils again, drain.  Cook udon right before serving.  The noodles get sticky as they wait.) Using a large strainer, scoop out noodles into a large bowl and save water to heat soup bowls.
  3. Meanwhile, put green onions in a bowl of cold water and vigorously swish around with your fingers to separate into rings.  Drain, repeat twice.  Bring broth to a boil in a saucepan.
  4. Warm 4 soup bowls by dipping them in hot udon-cooking water.  Divide noodles among bowls.  Scoop an egg into each, leaving behind most of white, and ladle broth over noodles.  Top with green onions and a pinch of seven spice powder.

Make ahead eggs in shell up to 2 days, chilled.  Green onions, up to 1 day chilled.

**This recipe is taken from www.myrecipes.com.

Additional Nutritional & Health Information

  • Dried sardines are rich in vitamins, especially vitamins B2 and B12.  They are a natural source of omega 3 fatty acids which decrease the risk of cardiovascular disease and alzheimers according to the American Heart Association. They are also rich in Vitamin D, Calcium, and protein
  • Shiitake mushrooms boost the immune system.  They lower cholesterol thus preventing heart disease, help treat hepatitis and are beneficial in the treatment of AIDS.  Shiitake mushrooms also prevent cancer as they contain compounds called lentinan,  and have 1,3 beta glucan, which slows tumor growth.
  • Bonito flakes or Katsuobushi are dried, fermented smoked skipjack tuna.  It has a distinct umami taste (savory taste) which is among the Japanese 5 flavors.  It is high in inosinic acid, an important compound in metabolism.
  • Kombu seaweed dissolves phlegm, softens hardness (treats scrofula, goiter, hyper & hypothyroidism), regulates fluid circulation, decreases swelling.

Thanks Lisa Y. for all your great work on this project!

1 Comment »

  1. I’m interested in making this soup however, I was wonder what could be a good sardine sub?

    Comment by Jessica savich — April 19, 2014 @ 12:34 am

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