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