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Japanese Spicy Cod Roe Soy Milk Udon

Japanese Spicy Cod Roe Soy Milk Udon

  • Difficulty Level: 1
  • Serves Serves: 1
  • Preparation

    5mins

  • Cooking

    5mins

30 minutes Dinner Lunch Fusion Egg Rice or Noodle Seafood Japanese Cuisine Easy Recipes Less Than 15 mins

What You Will Need

Ingredients

  • Frozen udon noodle 1pc
  • Spicy raw cod roe 1pc
  • Unsweetened soy milk 400ml
  • Pasteurized egg 1pc
  • Kale 1pc (Shredded)

Seasoning

  • Lee Kum Kee Premium Mushroom Powder 1 tsp.

Made with
Lee Kum Kee products

Seasoning Powder, Soup Base

Premium Mushroom Powder (No MSG Added)

How to make it

  1. With a small knife, make a slit through each sac membrane of the cod roes lengthwise and scrape out the spicy roe. Set aside. Separate egg whites and egg yolks.
  2. Cook the udon noodles in boiling water. Set aside.
  3. In a pot, add soy milk and bring it to a boil over low heat and add seasonings. Add egg whites and half of the spicy cod roes and stir well. Add back udon to the soupbase.
  4. Add the remaining cod roes, spread the shredded kale and egg yolks. Mix well and serve.
  5. Tips:

    1. Want to spice things up? For seasoning, you may add 1 tsp of miso; Replace the kale with shredded nori.
  6. 2. Blanching the udon noodles before adding the soup can remove the frozen taste of the soup.

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