Tamago Toji Udon (Egg Drop Udon Noodle Soup)
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- Total time
- 10 min
- Serves
- 1
- Cuisine
- Japanese
Ingredients
- 1 serving frozen udon*
- 1 1/2 cup (350 ml) water
- 3 1/2 tbsp (50 ml) mentsuyu (Japanese noodle soup base x3 concentrated)**
- 2 tsp potato starch
- 1 tbsp water
- 2 tsp ginger, minced
- 1-2 eggs
- scallions, for serving
- schimi, for serving
Steps
- 1
In a pot over medium-high heat, bring the water and mentsuyu to a boil.
- 2
Meanwhile, mix the potato starch with 1 tbsp of water to create a slurry.
- 3
Crack the eggs into a bowl and beat well.
- 4
Once the broth is boiling, add the frozen udon noodles and cook until they loosen. Add salt to taste.
- 5
Lower the heat and stir in the potato starch slurry to slightly thicken the broth.
- 6
Add the minced ginger and stir briefly.
- 7
Slowly drizzle the beaten eggs into the pot, starting from the middle and moving outward. Let them cook until just set.
- 8
Serve straight from the pot or transfer to a bowl. Top with scallions and shichimi togarashi. Enjoy!
Source: okonomikitchen.com·Own this recipe or photo? Request removal