How to make it
With a small knife, make a slit through each sac membrane of the cod roes lengthwise and scrape out the spicy roe. Set aside. Separate egg whites and egg yolks.
Cook the udon noodles in boiling water. Set aside.
In a pot, add soy milk and bring it to a boil over low heat and add seasonings. Add egg whites and half of the spicy cod roes and stir well. Add back udon to the soupbase.
Add the remaining cod roes, spread the shredded kale and egg yolks. Mix well and serve.
1. Want to spice things up? For seasoning, you may add 1 tsp of miso; Replace the kale with shredded nori.
2. Blanching the udon noodles before adding the soup can remove the frozen taste of the soup.