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…
