Poached Egg and Mentaiko Udon

In a saucepan, heat the broth just to a boil. Decrease the heat and cover to keep warm until ready to serve.

Bring a pot of water to a simmer (200°F) and add the rice vinegar. Crack 1 egg into a small bowl, then carefully slide it into the water. Wait 1 minute, then repeat with the remaining eggs, adding each in 1-minute intervals. Cook each egg for 3 to 4 minutes, until partially cooked through but the yolk is still soft. Remove the eggs from the water with a slotted spoon to a bowl and cover.

Place a large pot of water over high heat and bring to a boil. Add the noodles and cook until al dente, following package instructions. Drain well.