Another poetic dish … Here, the poached egg resembles the full moon.
Poach the eggs in lightly salted water with the lid of your saucepan slightly askew. The Japanese like their eggs quite loose, in fact barely set at all, with only a hazy film covering the yolk. If you like, you can poach your eggs more firmly. Use a circular form, if you have one, to ensure a pretty, round shape.
Divide the freshly cooked noodles among 4 or 5 bowls. Sprinkle some of the scallions on each portion and pour boiling-hot soup over all. Float a poached egg on top of each portion, being careful not to break the yolk in transfer. Serve immediately.
© 1986 Elizabeth Andoh. All rights reserved.