Kake Udon with Egg and Green Onion

Step 1

Fill a small pot with 2 cups of water and bring it to a rolling boil over high heat—the surface will bubble vigorously, about 4 minutes. While waiting, fill a small bowl with cold water and place it next to the stove.

Step 2

When the water is boiling, gently lower both eggs into the pot using a spoon, then set a timer for 6 minutes—this will give you a soft yolk in the middle. While the eggs cook, proceed to the next step.

Step 3

In a medium pot, pour in 4 cups of water and place it over high heat until small bubbles start rising from the bottom and edges, about 3 minutes.

Step 4

Stir in 2 teaspoons of dashi stock powder, 3 tablespoons of soy sauce, and 1 tablespoon of mirin until the powder dissolves completely—no grains should be visible, about 30 seconds.

Step 5

Add the udon noodles to the broth and stir gently with a wooden spoon to separate any clumps, moving for about 1 minute until the noodles start to soften.

Step 6

Let the noodles simmer without stirring for 2 minutes until they are tender and have absorbed some of the broth flavor.

Step 7

When the timer for the eggs beeps, use a slotted spoon to transfer them to the bowl of cold water—they will stop cooking and the yolk will stay soft.

Step 8

Gently tap each egg on a hard surface and roll it to crack the shell all over, then peel it under cold running water until the shell and thin membrane are completely removed.

Step 9

Divide the noodles and broth between two bowls, pouring equal amounts of liquid into each so they are filled two-thirds of the way up the sides.

Step 10

Carefully place one soft-boiled egg in the center of each bowl, laying it gently on top of the noodles so the yolk sits upright.

Step 11

Sprinkle 1 tablespoon of sliced green onion over the top of each bowl as garnish, then serve immediately while the broth is still hot.