Udon Noodle Soup | Easy College Meals #recipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 15 min

Ingredients

Instructions

1. Trim the stem end of the bok choy, halve it lengthwise, then cut each half again so you have quarters. Set the rest aside.
2. Add the water and mentsuyu to a saucepan or pot, cover, and heat over medium-high heat (or Mode II, 600W, in an electric pot).
3. When the broth boils, add the bok choy, cover, and cook about 45 seconds, depending on its size.
4. Add the frozen udon (no need to defrost) and the satsumaage on top. Cook according to the package; this brand needs 1 minute of reheating. Loosen the noodles with chopsticks.
5. Transfer the noodles and broth to a large bowl. Arrange the bok choy and satsumaage on top, then add the kamaboko and the egg halves.
6. Sprinkle with shichimi togarashi if you like.

Summarized from Just One Cookbook's video. Watch it for the details.

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