Ingredients for 1:
- 1 package udon pasta (any other type of noodle)
- 2 cups of vegetable broth
- 1 tablespoon miso (Japanese paste)
- ½ dessert spoon of hondashi (Japanese seasoning)
- 1 egg
- spring onion to taste
Preparation:
1. Put the vegetable broth together with the hondashi in a pot and let it boil for 2 minutes.
2. After the previous time, add the udon pasta and cook over low heat for 3 more minutes.
3. Turn off the heat, add the miso and the chopped spring onion to taste. Stir the soup to dissolve the miso. You could also add other ingredients present in the original recipe, such as wakame seaweed or tofu. It is very important not to let the miso boil so that it does not lose its properties.
4. Put water to boil in a pot or saucepan. When it reaches a boil, add a tablespoon of vinegar and reduce the heat to medium. Then, with the help of a spoon, form a small swirl and, right in the center, crack the egg. Cook it for 2-3 minutes. If you think that you will not be able to make the poached egg correctly, form a bag with plastic wrap to place it inside and put this bag in the water. (optional)
5. Now all that remains is to place the egg in the soup and serve. If you want, you can sprinkle sesame seeds on top.