Servings: 2
- Medium saucepan
- Small saucepan
- Small pot
- Chef's knife
INGREDIENTS
- 7 ounces/200 grams udon noodles
- ½ shallot, finely chopped
- 1 garlic clove, finely chopped
- ½ teaspoon fresh ginger, grated
- ½ cup coconut cream
- ½ cup chicken or beef broth
- 1 heaping tablespoon soy sauce
- ⅓ teaspoon dried chili flakes
- ½ teaspoon fresh red chili, finely chopped
- 2 large king oyster mushrooms, sliced into long strips
- 1 teaspoon sesame oil
Garnish:
- 1 soft-boiled egg
- 1 green onion, thinly sliced
- Fresh cilantro, chopped
- 1 teaspoon chili oil
- ½ teaspoon sesame seeds
INSTRUCTIONS
- Bring a medium saucepan to medium heat. Add a small drizzle of oil and sauté the shallot until soft and fragrant, about 3 minutes. Add the garlic and stir for 30 seconds. Immediately stir in the grated ginger, dried chili flakes, and fresh red chili.
- Add the coconut cream and broth. Stir well to combine and let the soup simmer for 4 to 5 minutes, until slightly thickened and uniform. Add the sliced mushrooms and simmer for another 5 to 6 minutes until tender.
- Meanwhile, boil the noodles in a separate pot of water for 1 minute (or according to package instructions). Prepare the soft-boiled egg in a small saucepan: bring water to a boil, gently lower the egg, and cook for 6 minutes, then transfer to ice water.
- To serve, place the noodles in a wide soup bowl. Pour the hot coconut broth and mushrooms over the top. Halve the soft-boiled egg and place it on the noodles. Sprinkle with sliced green onion, cilantro, chili oil, and sesame seeds. Serve hot.