Summary

Ingredients

• 600 ml vegetable stock
• 2 shallot (s)
• 2 cloves garlic)
• some ginger, fresh
• 1 ½ tablespoon soy sauce
• 1 ½ tablespoon mirin
• 1 large carrot
• 150 g udon noodles, precooked
• 100 g baby spinach
• 2 spring onion (s)
• 1 dash white wine vinegar
• 2 egg (s), very fresh

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Instructions

1. Peel and finely dice shallots, ginger and garlic. Let simmer in the broth with soy sauce and mirin over medium heat for three minutes. Peel the carrot, cut diagonally into slices, add to the stock, cook for another three minutes.
2. Add the udon noodles and cook in the soup for about two minutes according to the instructions on the packet. Shortly before the end of the cooking time, add the washed baby spinach and the cleaned and cut spring onions. Let the spinach fall together, season to taste.
3. At the same time, heat water with a dash of white wine vinegar in a saucepan. Beat the eggs one by one in a cup and carefully pour them into the hot water. Use a spoon to pull the egg white around the yolk. Poach for about three to four minutes, lift out of the water and let drip off briefly. Serve in the soup.