..where teens can learn to cook restaurant quality meals for the family
Udon Noodle Soup
A steaming bowl of thick udon noodles with carrots, crisp snap peas, tender spinach, and with a soft soy-marinated egg that's amazing!
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
BEFORE YOU START
For the best flavour, marinate the eggs overnight. You can prepare the broth in advance and reheat just before serving.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Medium saucepan
- Large pot
- chopping board
- Sharp knife
- Slotted spoon
- Small bowl
- Measuring spoons and cups
Ingredients
For the soy-marinated eggs
- 4 large eggs
- 120 mL soy sauce
- 120 mL mirin
- 120 mL water
For the broth and noodles
- 1 L vegetarian dashi stock (kombu + dried shiitake)
- 60 mL soy sauce
- 60 mL mirin
- 1 tbsp sugar
- 400 g udon noodles (fresh or frozen)
Vegetables and toppings
- 150 g carrots julienned
- 150 g sugar snap peas trimmed
- 100 g spinach leaves
- 2 spring onions thinly sliced
- 1 sheet nori cut into strips
- shichimi togarashi optional, for heat
Instructions
Prep in Advance
- Wash your hands.
- Gather all equipment and ingredients.
- Bring a medium saucepan of water to the boil.
- Prepare an ice bath in a large bowl.
- Wash carrots, snap peas, and spinach thoroughly.
Soy-Marinated Eggs
- Lower the eggs gently into boiling water.
- Boil for 6½ minutes for soft yolks.
- Remove eggs with a slotted spoon.
- Transfer eggs to the ice bath for 5 minutes.
- Peel the eggs gently.
- Mix soy sauce, mirin, and water in a small bowl.
- Submerge the peeled eggs in the marinade.
- Refrigerate for at least 30 minutes (longer for stronger flavour).
Broth and Noodles
- Pour dashi stock into a large pot.
- Add soy sauce, mirin, and sugar to the pot.
- Stir until sugar is dissolved.
- Bring to a gentle simmer over medium heat.
- In another pot, bring water to the boil.
- Add udon noodles and cook according to packet instructions.
- Drain noodles well.
Vegetables
- Bring a small pot of water to the boil.
- Add julienned carrots and cook for 1 minute.
- Add snap peas and cook for a further 1 minute.
- Drain vegetables and set aside.
To Assemble
- Divide noodles into 4 serving bowls.
- Pour hot broth over the noodles.
- Arrange carrots, snap peas, and spinach on top.
- Slice soy-marinated eggs in half and place on top.
- Sprinkle with spring onions and nori strips.
- Add shichimi togarashi if desired.
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