This article presents a quick and flavorful recipe for a weeknight noodle bowl featuring chewy udon noodles, meaty smoked mackerel, and fresh greens, ideal for beating winter's chill. The dish is versatile, allowing for various vegetables and herbs based on what is available. It emphasizes the importance of a soft-boiled egg for richness in the broth. The preparation steps are straightforward, requiring simple ingredients like garlic, shiitake mushrooms, and broth, making it accessible for home cooks.
The beauty of the dish also lies in its versatility; feel free to substitute in any vegetables, mushrooms, or herbs you have on hand.
A brothy noodle bowl warrants an especially soft-boiled egg - there's nothing like the golden yolk of an egg oozing into the hot broth, adding an invaluable richness to the dish.
Bring a large pot of water to a boil. Once boiling, season generously with fine sea salt. Add 8 oz. dried udon noodles and cook according to the package instructions.
Add 4 cups vegetable or chicken broth and bring to a boil. Lower the heat to maintain a gentle simmer.
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