Chris's Flower Udon Soup
30 minutes
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.
1 person made this
Ingredients
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
Directions
Preparation:10min ›
Cook:15min ›
Extra time:5min soaking ›
Ready in:30min
- 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.
- 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).
- 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.
- Serve in bowls with the fried eggs mix on top, as well as a few shallots and fresh onion.
