For the soup
1 tablespoon (10 g) of unsalted butter
1 tablespoon (15 ml) of vegetable oil (or any neutral oil)
1 medium shallot, thinly minced
the white of 1 spring onion, thinly minced
1 inch (2.5 cm) of fresh ginger, grated or thinly minced (or 1 tablespoon of frozen minced ginger)
1 cup (150 g) of your favourite mushroom or mushroom mix (I used chestnut mushrooms and white slime ji mushrooms, sliced
2 teaspoons (7 g) of garlic powder
4 cups (1 liter) of boiling water
2 tablespoons (30 g) white miso paste
2 teaspoons (10 g) of gochujang
1 tablespoon (15 g) of tahini
1 and ½ teaspoon (7 g) of sea salt
3 ounces (80 g) of udon noodles
For the toppings
2 free-range eggs
pepper to sprinkle on top of the fried eggs
sesame oil (drizzle ¼ teaspoon on top of each bowl)
the green of a spring onion, thinly chopped
sesame seeds (sprinkle ½ teaspoon on top of each bowl)
a generous handful of cilantro, to sprinkle on top of the hot soup (adjust according to taste)
- In a pot, heat the vegetable oil and unsalted butter.
- Add the mushrooms and sauté until slightly golden, about 5 minutes.
- Add the minced shallot, the minced white spring onion part and the grated ginger. Cook until soft, about 3 minutes.
- Add the garlic powder and sea salt and stir for one more minute.
- Add 4 cups (1 liter) of water, white miso paste, gochujang and tahini. Bring to a boil then simmer gently over medium heat for 10 minutes with a lid on. Taste the broth to adjust saltiness if need be.
- Cook the udon noodles according to package instructions.
- Meanwhile, fry two eggs in a non-stick frying pan or a skillet. Season with sea salt and pepper.
- When the udon noodles are cooked, transfer an equal amount into two bowls and ladle the broth on top.
- Add the fried eggs and sprinkle the green of the spring onion, sesame seeds and cilantro.
- Finish by drizzling ¼ teaspoon of toasted sesame oil and serve immediately.
- Enjoy with a glass of chilled off-dry Riesling!
The saltiness of the broth is crucial to enhance all the flavors of the ingredients. Do not hesitate to taste and adjust the salt accordingly!
I recommend cooking the noodles separately instead of directly in the broth. Cooking the noodles directly in the broth will soak up too much broth, resulting in an unbalanced noodle/broth ratio.
Cracking the egg into a small bowl before pouring it to the skillet is a good way to avoid oil splatters (as well as eggshell accidents. Yes, I have been there too..!)
2 minutes is the ideal cooking time to keep the yolk of the fried eggs runny. If you prefer more firm yolk, cook the eggs for another minute and you should be good to go.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stove-Top
- Cuisine: South-East Asian
- Diet: Vegetarian
- Serving Size:
- Calories: 955
- Sugar: 7 g
- Sodium: 1955.3 mg
- Fat: 65.9 g
- Carbohydrates: 69.2 g
- Protein: 31 g
- Cholesterol: 201.3 mg
Keywords: ramen, udon noodles, chili sesame egg ramen