for 2 person

Udon noodles

150 g	udon noodles
	water, boiling

Soup

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 litre	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

How it's done

Udon noodles

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

Soup

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.

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