Ingredients Pasta + Noodles Asian Noodles Udon Noodles Life-Changing Udon with Soft-Boiled Egg, Hot Soy, and Black Pepper 4.9 (7) 6 Reviews Butter, egg yolk, and starch enrich the soy broth, dressing chewy udon noodles in a silky sauce inspired by Hetty McKinnon's visit to Udon Shin, a restaurant in Tokyo's bustling Shinjuku ward. Sharp black pepper and scallions break up its deeply savory edge with light spice and fresh flavor. By Hetty McKinnon Published on April 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: Hetty McKinnon Total Time: 30 mins Servings: 4 Ingredients 4 large eggs 2 cups vegetable stock 3 tablespoons tamari or soy sauce 2 teaspoons mirin 1 ¾ pounds fresh, vacuum-sealed, or frozen udon noodles (such as Twin Marquis) 6 tablespoons unsalted butter (3 ounces), cubed 4 scallions, finely chopped (about 2/3 cup) Black pepper 1 tablespoon sesame oil Fine sea salt Directions Fill a small saucepan with water; bring to a boil over high. Lower eggs into water, and cook 6 minutes. Transfer eggs to a large bowl of ice water. Let cool 5 minutes. Drain and peel eggs, and set aside. Bring a large saucepan of salted water to a boil over high. While water comes to a boil, stir together vegetable stock, tamari, and mirin in a small saucepan; cook over low, stirring occasionally, until hot, about 8 minutes. Add noodles to boiling water, and cook according to package directions for al dente. Drain noodles, and divide evenly among 4 bowls. Divide butter evenly among bowls; pour hot soy sauce mixture evenly over bowls. Halve eggs lengthwise, and top each bowl with 2 egg halves. Sprinkle evenly with scallions, and scatter a generous amount of black pepper over noodles. Drizzle evenly with sesame oil, and garnish with sea salt. Note Find vacuum-sealed or frozen udon noodles at Japanese markets or online. For Twin Marquis udon noodles, visit twinmarquis.com to search for retailers by zip code. Rate it Print