CHILL:
24+ hours
PREP + COOK:
1 hour 25 minutes
YIELD:
4 servings
Ingredients
- 2 tablespoons black tea, such as English Breakfast
- ½ cup plus 2 tablespoons low-sodium soy sauce, or more to taste
- 2 tablespoons dark brown sugar
- Large pinch of ground Sichuan pepper
- 1 star anise
- 1 strip of dried orange peel (optional)
- 4 large eggs
- 6 cups chicken stock, preferably homemade
- 1 head of garlic, skin on, cut in half horizontally
- 1 piece (about 2 inches) fresh ginger, peeled and cut into thin slices
- 1 ounce dried shiitake mushrooms
- 1 (6-inch) sheet of dried kombu
- 1 tablespoon mirin
- 12 ounces dried udon noodles
- 6 ounces Beech mushrooms, stem ends trimmed
- 1 pound bok choy, stem ends trimmed and large leaves torn in half
- 2 small (about 4 ounces each) watermelon radishes, trimmed and thinly sliced
- Small handful of spicy radish sprouts or microgreens
- Pinch of food-grade activated charcoal (optional)
- Togarashi, for serving
Directions
- Combine 2 cups water, tea leaves, ½ cup soy sauce, brown sugar, pepper, star anise and orange peel in a small saucepan. Bring to a boil, then remove from heat and cool. Bring another small saucepan of water to a boil. Using a spider skimmer or slotted spoon, gently lower the eggs into the water. Reduce heat and simmer for 6½ minutes. Immediately remove eggs from the saucepan and run under cold water or plunge into an ice bath to cool. Tap eggs against the surface of the counter to crack all over. Submerge in the tea mixture and allow to marinate in the refrigerator for 24–48 hours.
- Bring chicken stock to a boil in a medium saucepan. Add garlic halves, ginger, dried shiitake and kombu. Reduce heat and simmer, partially covered, until broth is very flavorful and has reduced by about 1 cup (about 45 minutes). Strain broth through a fine sieve. Discard solids and return liquid to pot. Add the remaining 2 tablespoons soy sauce and the mirin. Return the broth to a simmer. Meanwhile, remove tea eggs from marinade, blot dry and peel.
- Cook udon noodles in a separate pot according to package instructions. Drain and set aside. Add mushrooms to broth and simmer until just tender, about 5 minutes. Add bok choy and cook until just wilted, a minute or two. Taste broth and adjust seasoning with a bit more soy sauce, if desired. Divide noodles between serving dishes. Ladle hot broth and vegetables over noodles, then top each serving with radish slices and sprouts. Halve eggs and nestle into broth in each bowl. Top with a pinch each of activated charcoal and togarashi.