NUTRITION

SERVINGS

INGREDIENTS

2 oz Udon noodles

6 oz Shrimp

1 large Egg

2 cups Dashi stock

1 tbsp Tamari

1 tsp Mirin

1 cup Baby bok choy

2 tbsp Scallions

0.25 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the udon noodles according to package instructions until tender.

• 2

  Drain the noodles and rinse under cold water to prevent sticking, then set aside.

• 3

  In a medium pot, combine the dashi stock, tamari, mirin, and grated fresh ginger, bringing the mixture to a gentle simmer over medium heat.

• 4

  Add the baby bok choy and shrimp to the broth, poaching for about 3 minutes until the shrimp are pink and the greens are wilted.

• 5

  Prepare the egg by soft-boiling it in a separate small pot of boiling water for 6 minutes, then cooling in an ice bath and peeling.

• 6

  Place the cooked noodles into a large serving bowl and ladle the hot broth, shrimp, and bok choy over the top.

• 7

  Slice the soft-boiled egg in half and place it on the noodles, then finish with a garnish of sliced scallions, sea salt, and black pepper.