Ingredients: udon noodles, soup stock, carrot, cabbage, green onion, and one egg.

First, boil the soup stock in a small pot. Add sliced carrot and cabbage. Cook for three minutes.

Add the udon noodles and stir gently. If the noodles are frozen, cook them until they become soft.

Break one egg into the pot. Do not stir too much. Let the egg cook for about one minute.

Turn off the heat and add green onion on top. If you like a stronger taste, add a little soy sauce.

Serve the udon in a deep bowl. Eat it while it is hot, but do not challenge the soup like a hero.