Modern Udon Noodle Bowl with Soy and Dashi Broth

• 2 Egg
• 120 g Shiitake mushrooms
• 200 g Bok choy
• 2 Spring onion
• 2 tsp Dashi powder
• 30 ml Soy sauce
• 15 ml Mirin
• 300 g Udon noodles
• 2 tsp Sesame oil
• 2 tsp Roasted sesame seeds

1. Bring a saucepan of water to the boil. Lower in the eggs and cook for 6 minutes for soft-boiled yolks, then transfer to cold water to cool slightly. Peel and set aside.
2. Trim the mushrooms and slice them. Separate the bok choy leaves and stems, then slice the stems into bite-size pieces; keep the leaves whole. Thinly slice the spring onion.
3. In a large pot, bring 900 ml water to a gentle simmer and whisk in the dashi powder. Stir in the soy sauce and mirin, then add the mushrooms and bok choy stems and simmer until just tender. Add the bok choy leaves and cook until wilted.
4. Meanwhile, cook the udon noodles in boiling water until tender, following the packet timing. Drain well in a colander and divide between two bowls. Ladle over the hot broth, mushrooms and greens.
5. Halve the eggs and place on top of each bowl. Finish with a few drops of sesame oil, then scatter over the spring onion and roasted sesame seeds. Serve straight away while the broth is piping hot.

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