- 1 Tbsp canola oil
- 3 cloves garlic, minced
- 1 tsp minced ginger
- 1 medium shallot, minced
- 1/2 cup sliced peppers
- 2 cups sliced mushrooms
- 4 cups water
- 2 Tbsp soy sauce
- 1 Tbsp Maggi seasoning (or soy sauce)
- 1 Tbsp mirin
- 1 Tbsp toasted sesame oil
- 6" piece kombu (optional)
- 4 eggs
- 8 oz dry udon noodles
- Sriracha (optional)
- Sesame seeds (optional)
- Fresh herbs (optional)
- Furikake seasoning (optional)
As long as you have some combination of onion/shallot/garlic/ginger, this recipe can be made using any other fresh, frozen, or canned vegetables you have on hand. Here we use sliced peppers and mushrooms, but you can substitute with your pantry items to discover new flavors — try kale, bok choy, frozen edamame, frozen peas, canned corn, and canned green beans.
In a medium pot or sauce pan over medium-high heat, add oil. When oil shimmers, add garlic, ginger, and shallot and cook until fragrant, 30 seconds. Add peppers and mushrooms and cook until softened, about 4-5 minutes.
Add water, soy sauce, Maggi seasoning (or more soy sauce), mirin, sesame oil, and kombu, if using, to pot. Increase heat to high. Once boiling, reduce heat to low. Let broth stay just below a simmer while you prepare the eggs and noodles.
In a medium, separate pot over high heat, bring water to a boil. Cook eggs for 6 1/2 minutes for a soft boil or 8 minutes for a hard boil. Use a slotted to spoon to remove eggs and place into an ice bath. Once cooled, peel, and cut in half.
Using same water used to cook the eggs, cook noodles according to package directions. Rinse with cold water.
Taste broth. Season with salt or additional soy sauce to taste.
Add cooked noodles to the broth. Let sit for 1 minute to reheat noodles. Divide among bowls and top with halved eggs. Garnish with any optional toppings such as sriracha, sesame seeds, fresh herbs, and/or furikake seasoning.