Udon Noodles, Pork, Spinach and Quail Eggs

Udon Noodles, Pork, Spinach and Quail Eggs

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Ingredients

6-8 cups homemade pork stock or chicken stock or canned broth
3-4 tbsp tamari soy sauce
3-4 bundles of dried udon noodles
1/2 lb fresh spinach, cut into strips
2 cups cooked pork or chicken, chopped
12-18 quail eggs, hard boiled and sliced in two
Spring onions, sliced

Directions

Bring the broth to a full boil, then add the noodles and cook according to package directions. Divide the noodles between 6-8 bowls, then top with the spinach, the meat and the quail eggs.  Ladle some hot broth over all and sprinkle with the onions.