- 300 g fresh udon (cook in a pot of hot water for 2 minutes and strain)
- 1 tsp vegetable/sunflower oil
- 1 tsp sesame oil
- 2 cloves fresh garlic, minced
- 3 cups chicken stock
- 1 cup vegetables of your choice
- Fish-balls or shrimps
- A few sprigs of spring onion, sliced
- Fried shallots for garnishing, optional
- White pepper for seasoning
Chili condiment
- 3 red chilies
- 2 tbsp light soy sauce
For the chili condiment
- Slice the chilies and mix with the light soy sauce. Set aside.
For the soup
- Heat the vegetable/sunflower oil in a pot.
- Add garlic and saute for 20 seconds.
- Pour chicken stock.
- Once it boils, add fish-ball/shrimps and vegetables.
- Season with white pepper and add some salt if required.
- Once done, drizzle with sesame oil.
- In a bowl, place udon, top with soup and garnish with green onions and fried shallots, if using.
