Udon Noodles & Soft-Boiled Eggs

Fill a medium pot with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook, uncovered, 6 to 7 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Wipe out the pot. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper. 

While the eggs cook, wash and dry the fresh produce. In a bowl, combine the dried mushrooms and ½ cup of hot water. Set aside to rehydrate at least 10 minutes. Peel and roughly chop 2 cloves of garlic. Cut off and discard the ends of the turnip; medium dice. Cut off and discard the root end of the bok choy; roughly chop. 

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the diced turnip and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the water has cooked off. Turn off the heat. 

While the vegetables cook, reserving the liquid, transfer the rehydrated mushrooms to a cutting board; roughly chop. Using your hands, carefully separate the noodles. In the pot used to cook the eggs, combine the reserved mushroom liquid, chopped mushrooms, ponzu sauce, hoisin sauce, demi-glace, 2 cups of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Heat to boiling on high. Once boiling, reduce the heat to medium-high and add the noodles. Cook, stirring occasionally, 2 to 3 minutes, or until the noodles are heated through. Turn off the heat. 

Add the cooked vegetables to the pot; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles and broth topped with the seasoned eggs. Enjoy!