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Egg Udon Noodles Soup

with Miso and Bok Choy
Very Easy
15 mins
Chef's Note
Hearty, delightfully chewy udon noodles are a Japanese comfort food staple perfect for pairing with umami-rich broths. Here, we’re making our udon noodle soup with white miso—a Japanese fermented soybean paste perfect for highlighting delicate flavors. We're finishing each bowl with a soft-boiled egg, whose creamy, rich yolk is perfect for stirring into the broth.

 Rs 250
Note: This price is for 2 servings. Choose additional servings on checkout.
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Udon Noodles Baby Bok Choy White Miso Paste Hoisin Sauce
Sesame Oil Garlic Ginger Eggs
Spring Onions Green Carrot Olive Oil

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Step 1: Prepare the ingredients

Peel and finely chop the garlic. Peel and finely chop the ginger. (You can also grate the ginger if you prefer that) Cut off and discard the root end of the Spring Onion; thinly slice, separating the white bottoms and green tops. Peel the carrot and thinly slice into rounds. Cut off and discard the root end of the bok choy; roughly chop

Step 2: Boil the Eggs

Carefully add the eggs to the pot of boiling water. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and set aside in a warm place

Step 3: Cook the Aromatics

While the eggs cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and white bottoms of the spring onions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.

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Step 4: Add Peppercorns

Add Peppercorns at this stage.

Step 5: Blend the liquid mix

Blend the mix using a hand blender.

Step 6: Add Olive Oil

Slowly drizzle in the olive oil while the blender is on.

Step 7: Crumble the Goat Cheese

Bust up the Cheese using a fork to get finer pieces for your salad.

Step 8: Prepare the salad

Throw some spring greens into a large bowl.

Step 9: Toss other ingredients

Toss Cherries and Goat Cheese into the mix.

Step 10: Add Pistachios

Just Add Pistachios

Step 11: Drizzle with the dressing

And right before serving, drizzle with a few spoonfuls of the pomegranate honey dressing or add a sinful portion to quench your tangy tongue.

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