Miso broth udon with wakame, egg and spinach

Ingredients

For 1 serving

• Udon noodles85 g
• Eggs2
• Spinach80 g
• Wakame seaweed4 g
• Miso1 tablespoon
• Vegetable broth400 ml
• Button mushrooms60 g
• Spring onions1
• Sesame oil1 teaspoon

Contains: gluten, eggs, soy, sesame, celery,

In season: October – April

Method

1. Bring two small pans of water to the boil, one for the eggs and one for the udon. Gently lower in the eggs with a spoon and cook for 7 minutes for a soft but set yolk, then cool them in cold water and peel.
2. Meanwhile wipe the button mushrooms with damp paper and slice them; wash the spinach; trim and thinly slice the spring onion.
3. In a saucepan heat the vegetable stock with the mushrooms and wakame and simmer for 5 minutes over medium-low heat, until the mushrooms are soft; add the spinach and cook for 1 minute, until wilted.
4. Meanwhile cook the udon for the time on the packet, until soft, and drain.
5. Turn off the heat under the broth and dissolve the miso by loosening it in a small ladle of broth, without boiling it again, as it loses its aroma.
6. Put the udon in the bowl, pour over the broth and vegetables and finish with the halved eggs, the spring onion and a drizzle of sesame oil.