Gomoku Udon (Udon with Mixed Toppings)

• 1 medium Carrot
• 120 g Shiitake mushrooms
• 200 g Bok choy
• 2 Spring onion
• 2 tsp Dashi powder
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 400 g Udon noodles
• 2 Egg

1. Prepare the toppings: cut the carrot into fine matchsticks, slice the shiitake, and separate the bok choy stems from the leaves. Slice the spring onions, keeping a little of the green part for finishing.
2. Bring a saucepan of water to a gentle simmer. Lower in the eggs and cook for 6 to 7 minutes for softly set yolks, then cool briefly under cold running water and peel.
3. In a large pot, bring 900 ml water to a simmer and whisk in the dashi powder. Stir in the soy sauce and mirin, then keep the broth at a gentle simmer.
4. Add the shiitake and carrot to the broth and simmer for 4 minutes until the carrot is just tender. Add the bok choy stems and simmer for 2 minutes, then add the leaves and cook for 1 minute until just wilted.
5. Meanwhile, cook the udon noodles according to the packet instructions until springy. Drain well in a colander and divide between two bowls.
6. Ladle the hot broth and toppings over the noodles. Halve the eggs and place on top, then finish with the spring onion and serve straight away.

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