Udon noodle soup with spinach, carrots and poached egg

Ingredients for 2 servings:

• 600 ml vegetable stock
• 2 shallots
• 2 garlic cloves
• some ginger, fresh
• 1 ½ tbsp soy sauce
• 1 ½ tbsp mirin
• 1 large carrot(s)
• 150 g udon noodles, pre-cooked
• 100 g baby spinach
• 2 spring onions
• 1 shot of white wine vinegar
• 2 eggs, very fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and finely dice the shallots, ginger, and garlic. Let them simmer in the broth with the soy sauce and mirin over medium heat for three minutes. Peel the carrot, slice diagonally, add to the broth, and cook for another three minutes. Add the udon noodles and cook in the soup for about two minutes according to the package instructions. Shortly before the end of the cooking time, add the washed baby spinach and the trimmed and ringed spring onions. Let the spinach fall apart together and season to taste. At the same time, heat a pot of water with a dash of white wine vinegar. Crack the eggs one at a time into a cup and carefully add them to the hot water. Use a spoon to pull the egg white around the yolk. Poach for about three to four minutes, remove from the water, and drain briefly. Serve in the soup.