Tsukimi Udon

Also a noodle soup with egg, the name of the dish is also inspired by the image of a full moon floating freely and easily in the sky. This udon noodle soup not only differs the tsukimi soba I made previously by the kind of noodle used but also the soup tastes differently. It is good if you have fresh udon to make this noodle. If not, using the dried udon is also fine, as I used to make these two bowls.

Though the noodle looks plain in color but it is tastier, I think, than tsukimi soba. The secret lies in the using of leek in making the soup. Next is the chicken stock, which has a tangier taste than dashi stock, which is mild and refreshing, that makes this noodle soup stand out. Anyway, I love them all and enjoy them while imagining a deep blue sky with a free and easy bright moon floating high up there…

Ingredients (4 servings)

- 300g dried udon noodle

- Boiling water

- 1 cup cold water

- 2 leeks

- 6 tablespoons soy sauce

- 2 tablespoons mirin

- 1/2 tablespoon sugar

- salt (to taste)

- 3 1/2 cups chicken broth

- 4 eggs

- ground pepper

Directions:

- Cook noodle until al dente according to the package directions, rinse under lukewarm water and drain.

- Very thinly, diagonally slice enough of the leeks to equal about 5 Tbsp., using the white part only.

- Add chicken broth, soy sauce, mirin, sugar and salt to the pot and bring to a boil.

- Divide noodles among 4 bowls.

- Add the sliced leeks to the hot soup. Meanwhile, crack an egg onto a large spoon and sink spoon with the egg into the hot soup until the white starts to turn milky white, then remove from the soup and place the egg on one noodle bowl. Repeat the same process with the other three eggs.

- Bring the soup to boil again, then pour the hot broth over the noodles.

- Sprinkle with pepper and serve.