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easter 2010

This simple Udon Noodle Soup topped with a poached egg is a firm favourite in our family. Perfect for nesting up with in front of a holiday movie or after returning from a chilly walk to warm the cheeks on our wind blown faces.

  • Flooded Udon Noodle Nests
  • 200 grams of dry udon noodles
  • 6 cups of home made chicken stock
  • 2 cups of chopped vegetables, I used a mixture of broccoli and sweetcorn
  • 2 cloves of garlic, finely chopped
  • 5 fresh free range eggs
  • 1 tablespoon of white wine vinegar, for poaching the eggs
  • small bunch of chives chopped
  • soy sauce, salt and pepper to taste
  1. Cook the udon noodles in a pot of boiling water according to the directions on the packet, approximately 8 minutes or until al denté.
  2. Drain and plunge them into a bowl of icy cold water for a minute or so and drain again.
  3. Place the chicken stock, vegetables and garlic in a large saucepan.
  4. Bring to the boil and reduce heat to a gentle simmer until the vegetables are tender.
  5. Meanwhile in another shallow pan heat gently simmering water with a tablespoon of white wine vinegar.
  6. Swirl the simmering water and carefully drop in 4 of the fresh eggs, 1 at a time to poach.
  7. Spoon over the hot water to seal the yolk in the cooked white, continue to poach for 4 minutes or until all the white is set, but the yolk still runny inside.
  8. Carefully remove and drain the poached eggs with a slotted spoon and set aside.
  9. Crack the remaining egg into a cup, beat lightly and slowly pour it into to the simmering soup of vegetables and stock, whipping the soup at the same time to form 'strings' of cooked egg.
  10. Return the noodles to heat in the hot soup and season to taste.
  11. Ladle 4 bowls of the hot udon noodles, vegetables and broth, top with each with a poached egg and a generous sprinkling of chopped chives.
  12. Serves 4

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