Fusion Bowl with Tofu and Soft-Cooked Egg
Carrot matchsticks, shiitake mushrooms and tender Napa cabbage hide in a tangle of chewy udon noodles. The tofu acts like a sponge, soaking up a sweet-and-spicy honey-Sriracha marinade.
Well-stocked supermarkets carry mirin (rice wine). Asian markets sell dried udon (chewy wheat noodles) and frozen cooked udon; lo mein is a suitable sub. Look for striking black sesame seeds in spice stores.
*Medium-Hard Cooked Eggs
Place eggs in a saucepan. Add cold water to cover by 1 inch. Bring to a rapid boil. Remove from heat, cover, and let stand for 10 minutes; drain.