Elevated Instant Soups

Ingredients for udon noodle soup (1 big serving or 2 small servings)

Udon soup base
- I use Higashimaru udon soup base
Udon noodles
- You can find these in the frozen section at a Korean supermarket. There should be a whole section for frozen noodles.
- The brand I used was Sanuki Udon, and I think I paid less than $5 for one pack, which contains 5 individually packaged servings. It’s pre-cooked, so all you have to do is thaw it!
2 eggs
1-2 pieces of green scallion
Crushed red pepper
Black pepper

Directions:

Pour 4.5 cups of water into a pot and turn the heat on medium/high heat, letting the water come to a boil
Once it’s boiled, add 1 packet of the udon soup powder
Then, add 1 pack of the frozen, pre-cooked udon noodles
- I recommend thawing the single pack by running it under hot water and giving them a quick rinse. It takes less than a minute to do and gets rid of some of the starch.
- But, you could add the noodles without thawing them
- Side note: These noodles are also really good when you just mix them with some soy sauce, sesame oil, sesame seeds, and crushed red pepper!
Keep the heat on medium high and let everything come to a boil again

Meanwhile, chop your scallions across into small pieces
Once the soup has come to a boil, add the scallions and eggs
- I highly suggest you puncture and swirl the egg around the soup for this dish
Let everything cook for about 2-3 more minutes. Lower the heat if the egg causes the soup to start overflowing.
Pour into a bowl
Add black pepper and crushed red pepper to taste!