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 favorite 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 teaspoons (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 the 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 into 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 a 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