Simple udon noodle soup with boiled egg and green onions

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After finally finding a bottle of tsuyu (Japanese soup base) at an Asian grocery store recently, I've been making these simple noodle soups a lot. Easy, filling, and super customizable noodle dishes are the reason why I started this food blog because I make them so often. They tend to be made and consumed so fast that I always forget to snap pictures though! So today I put a real effort in to capturing some shots before it was gone.

Serves 1

You'll need:

  • 1 bundle or serving of noodles - pick any variety, I used udon today
  • 2 tbsp tsuyu
  • 0-2 tsp sriracha or hot oil - optional
  • 1/4 - 3/4 cup reserved boiling water - for thinning the soup, optional
  • 3 green onions
  • 1 boiled egg - I prefer soft boiled, but today's was pre-cooked and peeled
Instructions:
  • Cook noodles according to the package instructions - in my case that was boil for 4 minutes and drain/rinse well
  • In your serving bowl mix the tsuyu, sriracha, and half the green onions together
  • Add your cooked noodles and thin the soup to your desired consistency with water
    • Thinning 100% optional, I often skip this when making soba
  • Mix the soup base, noodles, and water together gently by folding the noodles over
  • Add your egg, remaining green onions, maybe a dash of furikake, and enjoy!

Before I was able to find the tsuyu locally, I used to make a concentrated soup broth from scratch that was pretty similar. I tested a ton of different recipes before perfecting mine. I have actually made this once since finding the tsuyu since it's also customizable to suit your dish. I'll have a recipe of it up shortly just in case you can't find or don't want to use pre-made tsuyu. I'm even testing a vegan version if you want to skip the fishy broth or would prefer a mushroomy vibe.