Summary

Ingredients

• 200 g udon noodles, dried
• 250 g turkey schnitzel
• 2 tablespoon miso paste
• 200 g mushrooms
• 1 tablespoon chicken stock powder
• 740 ml water
• 2 egg (s)
• 1 spring onion (s)
• 1 large chilli pepper (s), red
• 1 tablespoon sesame seeds, black
• 4 tablespoon wok oil

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Instructions

1. Cut the turkey schnitzel into thin strips, mix with the miso paste and 1 tablespoon of oil and leave to marinate for at least 15 minutes.
2. Boil the eggs in boiling water for 10 minutes, rinse with cold water, peel and cut in half.
3. Cut the mushrooms into thin strips, the spring onions into strips and the chilli pepper into rings.
4. Break through the udon noodles in the middle and cook in a small saucepan for 5 minutes. If you don`t use dry noodles, but vacuum-packed noodles, this step can be saved.
5. Heat 3 tablespoons of wok oil in a large saucepan and fry the mushrooms very well. The spicy frying is important for the umami effect in the soup. They should be golden brown at the end. Push the mushrooms to the edge of the pot and sear the turkey strips in the middle, so that roasted aromas develop. Dissolve the chicken stock powder in 750 ml hot water and deglaze the mushroom-turkey mixture with it and simmer gently for 3 minutes. Now add the noodles and heat them up briefly.
6. Arrange on deep plates, add the egg halves, top with spring onions, chilli and sesame seeds and enjoy.