After last night’s successful ‘Spicy Dumpling Stew,’ we  were only left with the liquid part of the stew, which was the best part of the dish. So, I decided to make spicy udon soup with the left over soup base for lunch today. I only needed a few ingredients, and it only took 10 minutes to make. Once again, it was another successful experiment. My mother and I had a satisfying meal that was quick and easy. The best part of it was that it tasted like a totally different dish from last night’s dinner.

* This yields two servings.

Ingredients:

• 2 1/2 cups of soup base from the ‘spicy dumpling stew’
• About 2 cups of water
• 2 packages of udon noodles
• A pinch of salt, to taste
• 2 eggs
• 1 scallion, sliced thinly
• 4 tbps. crushed gim (roasted seasoned seaweed, 김)

1. Combine the water the soup leftover and boil for about 5 minutes. Since the liquid from the stew is thick, the water helps loosen the soup.
2. Taste and add salt if needed.
3. Add 2 packages of the udon noodles and cook from about 3 minutes or according to package instructions.
4. Crack 2 eggs in the soup and let it poach until the egg whites are cooked.
5. Add the sliced scallion.
6. In 2 separate the bowls, serve 1 egg each, sprinkle the crushed gim.