This is an easy and delicious lunch dish using thick udon noodles. Here we're making the really easy version with fresh noodles in a pack with soup concentrate. Onsen eggs are a Japanese specialty that emulate eggs cooked in a natural hot spring - an onsen.
The pack of noodles contains 3 servings, so in order to make the whole pack you need:
Start with the eggs. Add water in an amount that will just cover the eggs in a thick pot and bring it to a boil. Remove it from the stove and add 200 ml of cold water. Place the eggs in it:
Put a lid on the pot and wait for 13-15 minutes depending on the size of the eggs:
Place another pot on the stove with 750 ml of water (250 ml per bag of noodles) and bring it to a boil. At the same time, heat 50 ml of water in a third pot and add soy sauce, sugar, and aburaage:
Cook them until most of the liquid has been absorbed. When the noodle water is boiling, add the noodles and loosen them up with chopsticks or a similar tool. They only need to boil for around 1 minute, until they are fully loosened up:
Add soup concentrate from the pack and boil one more minute:
Divede the noodles and the soup in 3 bowls, place 1 piece of aburaage and a bit of spring onion on top, and break the egg directly into the bowl. Enjoy!