This is a great way to clean out all the leftover veggies in the fridge, as well as create an inexpensive, quick meal. Unlike the previous iteration, 5-minute udons, these are a shade more authentic, and the flavor is much better. This is no substitute for making your own dashi stock, but this is still tasty.
In one saucepan, boil four quarts of water - in the other, boil three cups of water. In the four-quart saucepan, add udons, cover, and cook for eight minutes. In the second saucepan, add memmi and shiitakes and reduce to a simmer. After three minutes, crack open and drop in the egg, and cook for another four minutes. Drain the noodles from the first pot and add to the second. Transfer to a large bowl. Top with veggies, chicken, surimi, and a dash of sesame oil.
Variation: Add a sliced garlic clove and a small piece of ginger to the broth at the same time as the shiitakes.
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