Today was one of those days where inspiration took a long time to strike. The weather was gorgeous, so Lily and I went for a leisurely walk around the neighborhood before I headed to the Richmond for lunch with one of my best high school friends. By the time I got home and looked in the fridge, I had no ideas for dinner except the pangs of guilt that I had tons of fresh produce in the vegetable bin. So nabeyaki-ish udon was born! As I don't have single-serving iron pots such as the ones traditionally used for nabeyaki, I had to make do by cooking my noodles separately and carefully poaching each egg in the broth, but it was tasty all the same. For the recipe, read on.
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