Home Alone Udon Noodle Soup, not to say you can’t serve this dish to others. But when I do, I usually add more veggies and sometimes meat. But this recipe is definitely one I break out when I’m eating alone because my husband is working, or until my little Noah is old enough to join me in taking down a bowl of udon soup (Update as of February, 2014: Noah now partakes in Home Alone Udon Noodle Soup!).
Everything you need, except the water, is in this one photo:
We can also call this “On A Budget Udon Noodle Soup” or “College Dorm Udon Noodle Soup”, really it’s so easy and takes so very little time and money to make. And it’s great for hangovers too.
~ ~ ~ ~ ~
1 pack of udon noodles
2 cups water
2 stalks scallion
1 stalk of lemongrass
½ tablespoon Korean Dashida Beef Stock
~ ~ ~
1. Prep your scallion and lemongrass. Rinse your scallion and lemongrass under cold water. Cut off a bit from both ends of your scallion and lemongrass and toss in the trash.
2. Cut your scallion up into uniform 2-3 inch pieces. Halve your lemongrass the long way, from one tip to the other, slicing carefully with a sharp knife. Set both your scallion and lemongrass aside.
2. Throw your two cups of water (a little more or less depending on how much broth you like with your noodle soups) into a small pot of choice and toss in your sliced lemongrass. Bring to a boil for 2-3 minutes.
~ If you can’t find or don’t like lemongrass, don’t worry. Just start with water then. You can always try this recipe with lemongrass later.
3. Remove all the lemongrass from your boiling water. While lemongrass provides citrus-y sour and earthy flavor, they are not meant to be eaten as-is. Unless you’re a sadist, in which case, go ahead.
4. Toss in half your Korean Dashida Beef Stock and add more to-taste, to avoid a salt bomb in your pot.
~ Korean Dashida beef stock is more concentrated than regular bouillon cubes we’re used to. And as such, *warning*, it is high in sodium and also MSG. MSG is not the devil, so don’t freak. Everything in moderation, yes? They usually come in big ass bags (pictured above) but the good news is you can keep a portion in your spice rack and seal the rest up and throw it in the freezer! When my mother came to visit when my little Noah was born, she brought me two whole bags. Love her.
5. Once your broth is a little saltier than you’d like it, which it should be since you’ll be adding bland noodles, add your noodles and scallion and boil for two minutes.
6. Udon noodles only need three minutes of boiling, so make sure you save that last minute for your egg. The egg will bring everything together in perfect harmony. Just crack it open and drop it into your pot. Throw in a dash of pepper if you’d like. Take the pot off the flame after one minute.
~ Besides its simplicity, this dish is great for those “Home Alone” meals because you can just eat it straight off the stovetop, right in the pot. Sometimes I can’t be bothered with serving myself like a civilized person, and I don’t want to make any more dirty dishes for myself so I scratch the bowl route and slurp my noodle soup right out of the pot!
~ You know you’ve cooked the egg for one perfect minute, if when you cut into the middle it’s medium-cooked.