Egg and bacon udon

Egg and bacon udon

Breakfast: Morning, Noon & Night
Danielle Wood

In the colder months, a warm broth with some of my favourite breakfast flavours is just what is necessary. This Japanese-style broth is tasty served with a drizzle of chilli oil and extra sesame oil. Sometimes I add a little bit of shichimi togarashi, which is a Japanese seven-spice mix made up of sichuan pepper, dried citrus peel, sesame seeds, poppy seeds, hemp seeds, ginger, garlic, shiso and nori.


Quantity Ingredient
2 tablespoons sesame oil, plus extra to serve
1 thumbnail-size piece ginger, peeled and sliced
2 garlic cloves, peeled and lightly crushed
2 teaspoons soy sauce
2 teaspoons fish sauce
1 dried kaffir lime leaf
1 litre chicken stock
1 teaspoon sesame seeds
2 chestnut mushrooms, sliced
85g udon noodles, uncooked
1 tablespoon white wine vinegar, for poaching the eggs
2 eggs
2 rashers bacon
2 tablespoons coriander, roughly chopped
handful spinach
1 tablespoon chilli oil
pinch shichimi togarashi, (optional)


  1. In a medium saucepan over a medium-high heat, bring the sesame oil up to a simmer. Toss in the ginger and garlic cloves, and cook for 2 minutes stirring occasionally. Add the soy sauce, fish sauce and lime leaf, and cook for a further minute.
  2. Pour in the chicken stock, sesame seeds and mushrooms, and slowly bring back up to a simmer. Add the udon noodles and simmer for approximately 10 minutes.
  3. While the noodles are cooking, poach the eggs and grill or fry the bacon. I poach eggs in a small frying pan, so you can see how cooked the yolk is. Fill the frying pan with enough water to just cover the eggs and add the white wine vinegar. Bring to the boil and then take off the heat; the eggs will continue to cook in the hot water. Once the eggs are cooked to your liking, and your bacon is done, the soup should be ready.
  4. Ladle the udon noodle broth into bowls and sprinkle with coriander and spinach. Spoon a poached egg into each bowl, top with the bacon, drizzle with chilli and sesame oils, and sprinkle over a pinch of shichimi togarashi, if using.
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