Udon noodle soup with poached egg and truffle

Udon noodle soup with poached egg and truffle

Total: 30 Min. | Active: 30 Min.
vegetarian, healthy and balanced
Nutritional value / person: 479 kcal
, Fat: 20 g
, Carbohydrate: 55 g
, Protein: 19 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Udon noodles

150 g udon noodles
water, boiling


3 dl vegetable bouillon
1 pak choi, cut into strips
1 carrot, cut into thin slices
50 g shiitake mushrooms, cut into slices approx. 5 mm thick
2 tbsp butter
2 tbsp Fine Food Miso Paste

Poached eggs

1 ½ litres water
1 dl white wine vinegar
2 fresh eggs

To serve

1 spring onion incl. green part, cut into thin rings
10 g Fine Food Carpaccio di tartufo nero d'estate
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How it's done

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Udon noodles

Prepare the pasta according to the packet instructions, rinse with cold water, drain.


Bring the stock to the boil in a pan. Add the pak choi, carrots and mushrooms to the stock, simmer for approx. 2 mins. Add the butter and miso paste, heat through.

Poached eggs

Bring the water and vinegar to the boil in a wide pan, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins., drain.

To serve

Serve the udon noodles in bowls, pour the stock over the top and add the vegetables, eggs, spring onions and truffle.

Good to know
Tip: Use the summer truffle oil instead of butter.

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