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Egg-Drop Udon and Persian Noodle Soup: Yotam Ottolenghi's Comfort Food Bowls
Ingredients
  • 2 bundles frozen udon (about 165g)
  • subheading: For the broth:
  • 10g dried wakame
  • 6 dried shiitake mushrooms
  • 2½ tsp soy sauce
  • 1 tbsp mirin
  • ¼ tsp sesame oil
  • 4 tsp white miso paste
  • 10g chives, finely chopped
  • 2 eggs, beaten
  • subheading: For the furikake:
  • 1½ tsp uncooked white rice (any kind will do)
  • 1 dried shiitake mushroom
  • 1 tsp white sesame seeds
  • 1 sheet nori, roughly torn into 3cm pieces
  • Flaky sea salt
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