½ cup finely sliced green onions, green and white tender stems
freshly ground black pepper
1 tablespoon sesame oil
flaky sea salt for the eggs
shichimi togarashi Japanese pepper, optional
Preparation
Fill a small saucepan with water; bring to a boil over high heat. Gently lower eggs into boiling water. Set timer for 6 minutes and 50 seconds. Once water returns to boiling, lower the heat slightly to maintain a gentle boil. Meanwhile, fill a medium bowl with ice water. Once the eggs have cooked, transfer to the ice water bath immediately. Let cool for a few minutes before peeling.
Bring a large saucepan of water to a boil over high heat. Meanwhile, stir together the vegetable stock, soy sauce, and mirin in a small saucepan. Cook over low, stirring occasionally, until hot, about 6 minutes. Add noodles to boiling water and cook according to package directions for al dente. Drain noodles, and divide evenly among 4 bowls.
Pour hot soy sauce broth over each bowl of noodles. Add a tablespoon of butter to each bowl and allow to melt into the noodles and broth. Halve the eggs and top each bowl with 2 egg halves. Sprinkle a bit of flaky sea salt and black pepper over the eggs. Add the green onions and scatter a generous amount of freshly ground black pepper over the noodles. Finish with a drizzle of sesame oil before serving. Serve with shichimi togarashi pepper (optional).
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/07/10/life-changing-udon/