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Udon noodle soup with Egg & Spinach

Prep Time:

10 Minutes

Cook Time:

5 Minutes


4 Servings



About the Recipe

What more can I say? Well, quite a lot actually - But I'll let the dish do the talking. My only comment is that the recipe includes udon stock for the soup. You can find this in the Stocks and Sauces section of the site.


1.5 litres udon stock

4 portions udon noodles (fresh or dried)

2 hard boiled eggs

3 spring onions, finely chopped

4 seafood sticks

150g wilted spinach

2 tbsps cooking sake

2 tbsps mirin

2 tbsps soy sauce

1.5 tsps salt


put the stock into a large saucepan, add the cooking sake, mirin, soy sauce and salt and bring to the boil

add the fresh udon (you will need to cook dried udon separately first, if you’re using it)

simmer for 2 - 3 minutes

place one serving of udon into a bowl and garnish with 1/2 boiled egg, some spinach, 1/2 seafood sticks and spring onions

lastly, ladle the broth into the bowl

serve immediately

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