| Ingredients: 3 Ounce(s) dried udon noodles 8 Ounce(s) fresh spinach 2 egg 2 thinly sliced scallions 2 Teaspoon(s) sesame seeds 2 Tablespoon(s) oil, sesame 4 Clove(s) grated garlic 1 Tablespoon(s) grated ginger 2 Cup(s) water 1 Teaspoon(s) hon dashi 1/4 Cup(s) soy sauce, Japanese 1 Tablespoon(s) mirin 1 Teaspoon(s) salt 1 Teaspoon(s) sugar |
Directions:
Boil and cool the noodles. Boil and cool the spinach. Scrunch into a ball and slice. Divide the udon in serving bowls. Saute the garlic and ginger for 30 seconds, then add broth and oil. Boil for 4 to 5 minutes for flavors to marry. Pour broth over noodles and serve with hard boiled egg slices and tofu. |