I have been living in Michigan for almost 8 years, I have also been to Chicago more times than I can count. Recently when my brother visited us in December, we had to drop him off at Chicago airport. This is when we found the Super H-mart, the store is huge, you can find a variety of Asian food with a focus on Korean food in the store, even things that you believe is impossible to find in the United States. I can’t believe I did not know about this place for the longest time. Anyway, long story short, I was really excited about this place, I was like a kid in the candy store.
While we were walking around this store, the was a Korean lady standing by one of the booth handing out samples. I had one of those and I was sold, it was a clear broth with udon and nothing else, it was amazing. I grabbed a couple bottles of the soup base, we have been making a lot more udon these days. Did I mention this recipe take less than 5 minutes? Let’s get into the ingredients and instructions before we go way off topic.
- 1/2 cup of dried bonito/ anchory soup base (substitute with your own favorite soup base or chicken stock)
- 4 cups of water
- 8 oz. of frozen udon noodles
- 1/2 cup of vegetable of your choice
- 1/2 cup of shrimp
- 2 eggs
- Add 1/2 cup of soup base and 4 cups of water into a small pot. Bring the soup to a boil before adding in the frozen udon noodles.
- Turn the heat to medium low before adding the frozen udon noodles into the soup. At the same time, add in the shrimp and the vegetable and cook them for 4 minutes.
- Heat up some oil in a small frying pan and make a fried egg like you normally would.
- Put the noodles in a bowl and top it off with the fried egg, and the dish is ready to be served.
This recipe doesn’t take a genius to figure it out. As long as you have the soup base and the udon noodles, you may add in any leftovers you have in your refrigerator, and viola, you have your dinner for the night.