Udon noodles in miso soup

Name: Udon noodles in miso soup
Cuisine: American
Ingredients: 1 tbs (Shiro) miso; Just enough Dashi stock; 1 egg; 1 green union; Aburaage or fried tofu puffs; Portion size Udon noodles; 2 tbs Soy sauce; 1.5 tbs Mirin; 1 small piece ofGinger; 6 tbs Water; Sugar (to taste)

Titia Kool @cook_6100872

My take on 'tanuki udon', using miso pase to add more flavour to the broth. Just to warn you I never 'measure' how much of the ingredients I use, so the measurements in the list are a very rough estimate (I'sorry >_<) Also this recipe is inspired by the recipes on: justonecookbook.com

Titia Kool @cook_6100872

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Ingredients

1 tbs(Shiro) miso
Just enough Dashi stock
1egg
1green union
Aburaage or fried tofu puffs
Portionsize Udon noodles
2 tbsSoy sauce
1.5 tbsMirin
1small piece ofGinger
6 tbsWater
Sugar (to taste)

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Steps

1

First make the marinade for the ramen egg: mix the soy sauce, mirin, water en ginger in a ziplock bag. Bring water to a boil and boil the egg for exactly 7 min. Remove the egg from the water and let it cool down in some ice water. After a few minutes you can put the egg in the ziplock bag. Let the egg marinate for a few hours (preferably overnight)
2

Make the soup: add dried dashi in a pan with panfrom, or when using fresh dashi: put as much as you like in a pan. Bring to a boil and add the miso. After adding the miso you should not let the soup come to a boil, this will ruin the miso flavour
3

Prepare the noodles: boil the udon noodles according to the directions package. You can put the noodles in an ice bath to prevent further cooking and the noodles will not lose their chewy texture.
4

Remove the egg from the marinade and add some sugar to the remaining liquid. Put all of it in a pan with the tofu. Let it cook for a few minutes
5

Chop some green unions for garnish
6

Assemble all the ingredients in a bowl and enjoy your meal(⌒▽⌒)