Cold Udon Noodles With Carrot and Egg

Ingredients

• 6 ounces fresh udon noodles
• 1 large egg
• 3 tablespoons bonito-flavored soy soup base such as Kikkoman Hon Tsuyu (see note), or more to taste
• 1 large carrot, peeled and sliced on bias into rounds 1/4 inch thick
• ½ sheet nori cut into strips, for garnish

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    779 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 130 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 34 grams protein; 328 milligrams cholesterol; 2793 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 serving

Preparation

1. In small saucepan, bring 1 1/2 cups water to boil. Add udon, return to boil and lower heat to gentle simmer. Crack egg gently into nest of noodles, and cook 5 minutes.
2. Add soy soup base and carrot, submerge egg beneath noodles and cook 6 minutes more. Adjust seasoning to taste, remove from heat and let cool. Transfer noodles, egg and carrot to plastic container; add desired amount of broth, and chill. Pack nori garnish in sandwich bag.

• Bonito soy soup base like Kikkoman Hon Tsuyu is sold at Asian markets.

15 minutes