Cold Udon Noodles With Carrot and Egg

• 6 ounces fresh udon noodles
• 1 large egg
• 3 tablespoons bonito-flavored soy soup base such as Kikkoman Hon Tsuyu (see note), or more to taste
• 1 large carrot, peeled and sliced on bias into rounds 1/4 inch thick
• 1/2 sheet nori cut into strips, for garnish

1. In small saucepan, bring 1 1/2 cups water to boil.
2. Add udon, return to boil and lower heat to gentle simmer.
3. Crack egg gently into nest of noodles, and cook 5 minutes.
4. Add soy soup base and carrot, submerge egg beneath noodles and cook 6 minutes more.
5. Adjust seasoning to taste, remove from heat and let cool.
6. Transfer noodles, egg and carrot to plastic container; add desired amount of broth, and chill.
7. Pack nori garnish in sandwich bag.

udon noodles, egg, bonitoflavored soy soup base, carrot

Taken from cooking.nytimes.com/recipes/11846 (may not work)