Udon noodles with egg broth and ginger from Ramen by Heather Whinney

Ingredients

• 2.5 cm/1 in piece of fresh root ginger, peeled and finely grated
• 50 g/2 oz mustard and cress
• 2 spring onions/scallions, finely chopped
• 275 g/10 oz dried udon or ramen noodles
• 1 litre/1¾ pints/4 cups water
• 25 ml/1½ tbsp dark soy sauce
• 25 ml/1½ tbsp mirin
• 4 eggs, beaten
• 7.5 ml/1½ tsp salt
• 30 ml/2 tbsp cornflour/cornstarch
• 40 g/1½ oz kezuri-bushi