And damn is it thick. It’s so thick that the fats and oils swirl around the bowl as you add the noodles and then hang frozen while you wait to take a bite. Globules of luscious, creamy flavor are suspended in every spoonful. It’s heavenly. The noodles are equally thick — slightly chewy and udon-like. They heat up quickly in the boiling-hot broth. And the egg… Well I could only dream of making a soft-boiled egg as good, ever.