Place the egg, 1 tablespoon miso paste and mirin in a small bowl. Mix to combine.
Combine the sesame seeds on a plate.
Coat the sliced mushroom in the miso egg mixture then coat in the sesame seeds. Set aside.
Bring a saucepan of water to the boil. Add the udon noodles and cook for 4 minutes. Strain and place the noodles in serving bowls.
Return the saucepan to the heat with 1 L of water and the remaining miso paste. Bring to the boil then reduce heat and simmer for 5 minutes. Use a ladle to transfer the miso soup to the serving bowls.
Heat the oil in a frying pan over medium heat. Cook the mushrooms for 3-4 minutes on each side or until the sesame seeds are toasted and golden and mushrooms start to soften. Add the mushrooms to the serving bowls.
Peel and cut the boiled eggs in half and add to the serving bowls. Top with shallots and serve.
Ingredients
Directions
Place the egg, 1 tablespoon miso paste and mirin in a small bowl. Mix to combine.
Combine the sesame seeds on a plate.
Coat the sliced mushroom in the miso egg mixture then coat in the sesame seeds. Set aside.
Bring a saucepan of water to the boil. Add the udon noodles and cook for 4 minutes. Strain and place the noodles in serving bowls.
Return the saucepan to the heat with 1 L of water and the remaining miso paste. Bring to the boil then reduce heat and simmer for 5 minutes. Use a ladle to transfer the miso soup to the serving bowls.
Heat the oil in a frying pan over medium heat. Cook the mushrooms for 3-4 minutes on each side or until the sesame seeds are toasted and golden and mushrooms start to soften. Add the mushrooms to the serving bowls.
Peel and cut the boiled eggs in half and add to the serving bowls. Top with shallots and serve.