Iced Udon Cold Noodles with Vegan "Egg"

Your favorite winter comfort meal made into a summer sensation! This udon noodle soup is packed with all the umami, and savory flavor but at the same time cooling and refreshing thanks to the iced broth. You won't break a sweat either cooking or eating this dream bowl.

I am obsessed with noodles of all kinds and especially udon! I love the thick cut, chewy texture, and hearty bite. However in this 90, 100 degree weather, the last thing I want is to end up covered in sweat from just cooking or eating my meal. So I gave the udon noodles an ice bath and made this cooling and flavorful iced broth!

It's super quick and easy to make. All you need to do is combine the broth ingredients in a saucepan and cook just enough till the sugar dissolves - very minimum amount of heat needed. For the noodles, mine are infused with chlorella, hence the green color, but you can use whatever noodles you like! Regular udon noodles, buckwheat noodles, or even thick rice noodles for gluten-free!

And of course I had to make a vegan soft-boiled "egg" to complete the udon experience. Watch the video below for a visual guide on how I made this bowl! If you have any additional questions come find me on Instagram and Tiktok.

INGREDIENTS:

4 oz dry udon noodles

1 carrot, shredded

1/2 cup edmame

Pickled sushi ginger

1/4 piece of nori sheet, finely shredded

4 - 5 ice cubes

Scallions and sesame seeds for garnish

For the broth -

2 cup vegetable stock

3 dried whole shiitake mushrooms

1/2 cup hot water

1/4 cup soy sauce

1 tablespoon sake

1 teaspoon brown sugar

For the tofu soft boiled "egg" -

1/3 block extra firm tofu, about 4 oz

1 tablespoon pumpkin puree

1/2 tablespoon glutinous rice flour

1 teaspoon mustard

1/2 teaspoon black salt

1/4 teaspoon turmeric

TO MAKE:

- In a bowl, pour the hot water into the dried shiitake mushrooms, set aside and let them soak for 15 minutes;

- Cook the udon noodles according to pacakge instructions;

- Immediately drain and rinse under cold water to cool down the noodles, stop the cooking, and prevent them from sticking;

- In a saucepan, add the stock, the water from the soaked shiitake mushrooms, you can add the mushrooms to the pan too or save for another recipe, and the rest of the broth ingredients;

- Stir and cook till the sugar dissolves, set aside to cool down;

- Make the tofu "egg", take about 1/3 block of extra firm tofu, carve it into a half an egg shape with a small knife;

- Scoop out some tofu in the center with a melon baller;

- Make the "egg yolk" by combining the rest of the egg ingredients in a small saucepan over medium-low heat, stir till well combined and the texture is jiggly;

- Fill the yolk mixture into the scooped out space in the tofu;

- Assemble the bowl with the chilled noodles, carrots, edamame, pickled ginger, and the tofu "egg", place a few ice cubes on top;

- Pour in the cooled-down broth, top off the bowl with shredded nori, scallions, and sesame seeds;

- Serve immediately before the ice melts! Enjoy!

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VEGAN BUNNY CHEF

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