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ELEVATE UDON SOUP

quail egg close up.jpg

Cook time: 45 minutes

Prep time: 10 minutes

Serves: 4 bowls

 

Ingredients:

•   4 cups chicken stock

•   4 Elevate quail eggs - between and hard and soft boil*

•   2 chicken breasts - cooked and sliced

•   1 8oz package of dry Udon noodles - cooked by manufacturers instructions

•   1/4 cup tamari sauce

•   3 Tablespoons garlic paste

•   2 Tablespoons ginger paste

•   1 Tablespoon sesame oil

•   2 teaspoons five spice

•   1 Tablespoon mirin

•   1 teaspoon white pepper

•   1/4 cup carrot match sticks

•   12 pea pods

•   1 bunch green onions - chopped, white for soup, green ends for garnish

•   2 Tablespoons honey

 

Instructions:

1.    In large soup pot, sauté the sesame oil, garlic, ginger, tamari and five spice together. About 2 minutes or until fragrant.

2.    Add the chick stock, white part of the onions and white pepper and simmer for 20 minutes.

3.    Strain the soup to make a clearer broth. Add back to soup pan.

4.    Add the pea pods, carrots and chicken to warm through.

5.    Divide up noodles among 4 bowls. Add broth, chicken, carrots and pea pods to each bowl. Garnish with green onions.

6.    Lay your sliced quail egg gently on top of noodles.

 

Notes:

* You want your quail eggs to be in between a soft and hard boil. To accomplish this, bring water in a small sauce pan to a boil. Gently add eggs to the boiling water and boil gently, for exactly 3 minutes. Immediately drain the hot water and replace with cold water to stop them from cooking, let sit 3 minutes.  Peel and eat.

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