Noodle in a Pot

Adapted from Tsuji’s “Japanese Cooking Book”. Great for a cold day!


  • 1 pound dried udon noodles
  • 4 medium shrimp, freshest you can get!
  • 1 kamaboko or just 4 Chinese fish balls
  • 4 dried shiitake, soak over night, save the water, trim off the stems, and cook in the broth
  • 4-6 cups broth (see Japanese broth below, but use the shiitake water instead of just plain water)
  • 12 stalks spinach, stems removed
  • 4 freshest eggs you can get (it will be half raw!)


  1. Boil noodles as directed on package.
  2. Rinse well with hands under cold water to remove surface starch
  3. Clean, shell, and devein shrimp, but leave tails attached
  4. Cut kamaboko into slices, about 1/4 inch thick.
  5. Prepare the broth with the reconstituted mushrooms
  6. Divide noodles into four portions, place each in the bottom of small casseroles (preferably ceramic, flame-proof)
  7. On top of the noodles arrange the other ingredients: shrimp, kamaboko slices, and spinach
  8. Ladle in about 1 to 1 1/2 cups of hot broth and bring liquid to a boil over medium heat, about 4-5 minutes
  9. With back of spoon, make a nest in the noodles, crack open an egg, and gently drop the raw egg in the nest.
  10. Re-cover and simmer until egg is cooked but yolk is soft. Do not cook egg until hard.
  11. Serve immediately.

Serves 4


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