Chewy udon noodles, meaty mackerel, and just-cooked greens mingle in a steaming hot broth, a most-satisfying salve for winter’s chill. This weeknight noodle bowl is jam-packed with flavor and comes together quickly. The beauty of the dish also lies in its versatility; feel free to substitute in any vegetables, mushrooms, or herbs you have on hand.
While we generally prefer a jammy egg for most occasions, a brothy noodle bowl warrants an especially soft-boiled egg—there’s nothing like the golden yolk of an egg oozing into the hot broth, adding an invaluable richness to the dish.
Recipe information
Total Time
30 minutes
Yield
2 servings
Ingredients
8
2
4
1
1
2
1
4
1
1
2
⅓
Need to make a substitution?
Preparation
Step 1
Bring a large pot of water to a boil. Once boiling, season generously with fine sea salt. Add 8 oz. dried udon noodles and cook according to the package instructions. Drain noodles and set aside.
Step 2
Meanwhile, in a medium saucepan, heat 2 Tbsp. sesame oil over medium heat. Add 4 garlic cloves, thinly sliced, and 1 Tbsp. grated ginger and cook until the garlic has softened and smells aromatic, 1–2 minutes. Add 1 cup sliced shiitake mushrooms and stir to coat in the garlic and ginger mixture. Cook, undisturbed, until the mushrooms have begun to take on a bit of color, 3 to 4 minutes. Deglaze pot with 2 tsp. soy sauce and 1 Tbsp. mirin.
Step 3
Add 4 cups vegetable or chicken broth and bring to a boil. Lower the heat to maintain a gentle simmer. Add 1 small bunch of bok choy, thoroughly rinsed, cut into bite-size pieces, and simmer until tender, 3–4 minutes. Take the pot off heat, add the cooked udon noodles, and flake in one 3.7-oz. tin smoked mackerel, drained. Finish with a generous squeeze of lime wedges. Taste for seasoning and adjust with another squeeze of lime or a dash of soy sauce if necessary.
Step 4
Serve piping hot, topped with 2 soft-boiled eggs, halved, dusted with Aleppo-style pepper, and a scattering of ⅓ cup finely chopped scallions.
