A vegetarian noodle dish that's ready in just 20 minutes. Miso gives this a proper thump of umami.
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Serves
4
Egg
Egg Yolk
Spring Onion
Tenderstem Broccoli
Parmesan
Garlic Clove
Fresh Ginger
Red Miso Paste
Frozen Udon Noodles
Shichimi Togarashi
Vegetable Oil
Salt
Black Pepper
Serves
4
Egg
Egg Yolk
Spring Onion
Tenderstem Broccoli
Parmesan
Garlic Clove
Fresh Ginger
Red Miso Paste
Frozen Udon Noodles
Shichimi Togarashi
Vegetable Oil
Salt
Black Pepper
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Step 1.
Bring a medium-sized pan of water to the boil. Add eggs and cook for 7 mins. Once done, plunge them in ice-cold water to prevent further cooking.
Step 2.
Get a cast iron skillet over a medium-high heat. Cut the spring onions into 4cm lengths, then toss them with a little oil and get them in the pan. Cook them for about 3 mins per side. Remove from the pan.
Step 3.
Toss the broccoli with a little oil, then get it in the skillet pan. Cook for about 4 mins per side, until tender with a light char.
Step 4.
Grate the Parmesan, crush the garlic and finely chop the ginger. Tip the egg yolks into a large bowl. Add the miso paste, garlic, ginger and Parmesan, then season with lots of black pepper.
Step 5.
Bring a pan of water to the boil and salt it. Add the udon and cook following pack instructions.
Step 6.
Drain the udon and, while still hot, tip them into the egg mixture. Add the broccoli and spring onions, then give it a really good mix.
Step 7.
Transfer the udon to warmed bowls. Peel and halve the eggs, add a half to each bowl and finish with shichimi togarashi. Serve.
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