Noodle Soup With Egg Recipe | Cooking Easy And Tasty Noodles | Tsukimi Udon Noodle Soup

Serves 2

1. Place eggs in a bowl and pour boiling water over the eggs to cover. Set aside for exactly 10 minutes undisturbed before peeling and removing shells carefully. Handle gently as the eggs will still be soft.
    
2. In the meanwhile, to make stock, pour 2½ cups water into a saucepan over high heat. Once hot but not boiling, add dashi granules, mirin, soya sauce, brown sugar, and stir for about a minute. Add snow peas, give it a good stir, and continue to cook till the peas are tender, about 15 minutes. Remove from heat, separate snow peas and stock; reserve.
    
3. Cook udon noodles: pour water into a pan over high heat. Add noodles and cook till the water just about comes to a boil, about 2 to 3 minutes (or follow the instructions on the noodle packet). Remove and drain in a colander.
    
4. Place a medium frying pan or skillet over medium heat. Toss in butter, and once it melts and stops foaming, add oyster mushrooms. Sauté till they begin to brown, 6 to 7 minutes. Add ½ cup reserved stock; cook till the mushrooms fully absorb the stock and are nicely caramelized, about 8 minutes. Remove from heat.
    
5. To serve, place 1 strip lime peel each at the bottom of 2 large soup bowls. Divide drained noodles equally in two and place on top of lime peel. Add half quantity mushrooms to each bowl. Place 6 snow peas on the side of the mushrooms, followed by one egg on the side of the snow peas in each bowl. Pour over an equal quantity of remaining stock for each bowl. Serve immediately.