Egg Drop and Crab Nabeyaki Udon

• 1 pound dried udon noodles
• 3 quarts Udon Broth (page 66)
• 1 1/3 cups peeky toe crabmeat (or substitute with any type of crabmeat)
• 1/2 cup spring peas
• 4 eggs, kept separated, lightly beaten
• 4 obha leaves, thinly sliced
• 1 tablespoon thinly sliced yuzu peel (or substitute with lemon zest)
• 1 cup chopped mitsuba leaves (1-inch pieces)

1. Place a large pot of water over high heat and bring to a boil.
2. Add the udon noodles and cook, following package instructions.
3. Drain well and set aside.
4. Divide the broth among 4 clay pots and heat over medium-high heat.
5. Bring the broth to a boil, then decrease the heat and simmer.
6. To each clay pot, add one-fourth of the cooked noodles and simmer for 30 seconds.
7. Add one-fourth of the crabmeat and peas and pour 1 beaten egg over the top.
8. Immediately turn off the heat (the broth will continue boiling) and garnish with the obha leaves, yuzu, and mitsuba leaves.
9. Carefully remove the clay pots from the stove top and set on heat-resistant plates.
10. Serve immediately.

udon noodles, peeky toe crabmeat, spring peas, eggs, obha leaves, yuzu, mitsuba leaves

Taken from www.epicurious.com/recipes/food/views/egg-drop-and-crab-nabeyaki-udon-380537 (may not work)