January 23, 2015

Poached Egg Zucchini Noodle Udon Soup


do you see that yolk?!
yum yum yum yum yum.

okay, so those of you who have never tried a runny yolk might be grossed out right now, and you know what? I was too when I was younger. However, the possible diseases (salmonella, E.coli) are located on the exterior of the egg, the shell, and I'm not eating that, so that problem is taken care of. Also, these eggs are organic and pretty fresh (unfortunately, not farm fresh or local, but it's the best we've got), so I'm not running any super big risks here. And lastly, this egg is poached, so the yolk is pretty much warmed through, and this girl is not an expert when it comes to poaching eggs, so the egg is more cooked than runny most of the time x)

i recently got my brother to add a poached egg to his ramen (kid loves that stuff...it kills me xP) and he LOVES it. I made him eggs in a basket/toad in a hole for breakfast with a runny yolk, and he loves it even more! i always get excited when my brother branches out and tries new food because that's something i love doing and it's another thing that we can share ;)

Recipe: Poached Egg Zucchini Noodle Udon Soup
By: Hannah Claudia

1 egg, poached
1 zucchini, spiralized into noodles
1 tablespoon miso paste
1 cup of water
a few pieces of tofu
1 tablespoon of dried wakame, rinsed
1 scallion, chopped finely
furikake seasoning/sesame seeds, to garnish


1. Bring the water to a boil and add the miso paste. Stir until dissolved.
2. Add the wakame. Wait for the wakame to soften (it will get larger!). 
3. Add the tofu and cook for 1-2 minutes, or until warmed through.
4. Pour the miso soup over the zucchini noodles. Add the egg on top and top with the scallion and furikake.

xoxo, han

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