• Wash the carrots and leek, then cut into thin slices and fry briefly in a saucepan with a little peanut oil until hot. Continue steaming for 10 minutes. Then add water, soy sauce and yamaki, bring to the boil, then simmer for 45 minutes. Add the kaffir lime leaf, star anise and cubeb pepper and leave to infuse for a further 10 minutes to make the soup. Strain the soup and keep warm.
• Cut the Chinese cabbage and 1/4 leek into fine strips, wash and dry off. Clean the shiitake mushrooms, then cut them and the turkey breast into fine strips and place all separately in bowls. Cook the udon noodles according to package instructions and set aside.
• Bring a separate pan of water to the boil, add the vinegar. Crack the eggs, put them into a soup ladle and dip them in the boiling water with the ladle, stir gently and cook for 2-3 minutes.
• Place the noodles in a soup bowl, spoon the simmering soup stock over, place the cooked egg and chopped fresh coriander on top and serve.

Picture gallery of the preparation.