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Lemon Hot and Sour Udon

Name: Lemon Hot and Sour Udon
Total time: 15 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 servings Udon Noodles; 2 Egg; 1 knob Ginger; 1/2 Lemon; 1 tbsp Chicken Bouillon; 1 tbsp Soy Sauce; 1 tbsp Potato Starch; 1/2 tsp Black Pepper; To taste Chili Oil; 700ml Water

Noodles

⏱ 15 min

👥 Serves 2

Difficulty ⭐

Hot and sour udon with fluffy egg, made with lemon instead of vinegar plus chili oil and pepper.

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📖 The Story Behind This Dish

A creative dish making suanla tang, China's hot and sour soup, sour with lemon juice instead of vinegar and pairing it with Japanese udon. Fluffy egg floats in the starch-thickened broth, and the heat of pepper and chili oil warms you up. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a winter night, udon with egg billowing through thick broth is eaten wrapped in the scent of lemon and pepper.

🥕 Ingredients (serves 2)

Udon Noodles 2 servings
Egg 2
Ginger 1 knob
Lemon 1/2
Chicken Bouillon 1 tbsp
Soy Sauce 1 tbsp
Potato Starch 1 tbsp
Black Pepper 1/2 tsp
Chili Oil To taste
Water 700ml

👩‍🍳 Instructions

Bring the water, chicken stock powder, grated ginger, and soy sauce to a boil in a pot.
Add the udon, heat through, and transfer to bowls.
Thicken the broth with potato starch mixed with water.
Drizzle in the beaten egg; once it sets softly, turn off the heat and add the lemon juice and pepper.
Pour the broth over the udon and drizzle with chili oil.

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