Chris's Flower Udon Soup

Chris's Flower Udon Soup


1 person made this

I used my garden zucchini and pumpkin flowers especially male flowers unable to bear fruit, discard their pollens transfer to female flowers, so then use those flowers for cooking.

chrisling New South Wales, Australia

Serves: 3 

  • 1 tablespoon canola oil
  • 1 red onion, sliced
  • 200g chicken thigh fillet, sliced
  • 2 cups chicken stock
  • 200g x 2 obento udon
  • 1 teaspoon Yamasa soy sauce
  • 1 teaspoon Shoa Hsing wine
  • 100g bean sprouts
  • 30g dried seaweed (Ito Wakame)
  • 8 to 10 zucchini or pumpkin flowers
  • 1 teaspoon brown sugar
  • 2 eggs
  • 1 tablespoon sesame oil

Preparation:10min  ›  Cook:15min  ›  Extra time:5min soaking  ›  Ready in:30min 

  1. Heat 1 tablespoon oil in saucepan over medium low heat. Add red onion and cook for 3 minutes. Add chicken fillet and stir fry for around 5 minutes. Add slowly chicken stock and put udon in and cover the lid and wait for boil.
  2. Then add soy sauce, shoa hsing wine, bean sprouts and dried seaweed (The dried seaweed need to soak into water for 2 to 3 minutes before cooking).
  3. At the same time, stir fry flowers with eggs together in a wok - just combine all the flowers and eggs together with a bit sesame oil, sugar and stir, then put into wok.
  4. Serve in bowls with the fried eggs mix on top, as well as a few shallots and fresh onion.

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