Udon Noodles with Egg Broth and Ginger

Delightful umami flavor with thick noodles - a filling but not heavy soup that is perfect for a hot summer day.

Selecting this to prepare has an ironic start - I found locally made udon noodles at my farmer's market - but locovore I was not, as I had to buy a bag full of Japanese ingredients to prepare this. But no regrets here. Preparing this not only led to a delicious meal, but I learned so much!

I prepared this with my 15 yr old son. We had never cooked with kezuri-bushi or mirin before. The kezuri-bushi is dried flaked bonita tuna, which you boil in water along with some soy sauce and mirin (which is sake-like, but with extra sugar). After only a minute boiling, and then a minute sitting, you sieve it to remove the tuna, and are left with a beautiful rich broth.

An egg/scallion mixture is then swirled into the broth, which turns it very thick with ropes of egg.

It is served with noodles, topped with broth, and then ginger.

I am so glad we made this - very delicious.

To serve, you cook the udon, rinse, place in bowl,