Udon Noodles in Egg Drop Soup
Don't you want to eat something yummy and easy to prep for weekend lunches? Here's a recipe I often make for lunch especially in the autumn and winter season.
The tip is to thicken the soup before stirring in the egg. Adjust the thickness with katakuriko. Take care not to over-cook after pouring in the egg. Recipe by Kanpa-nyu!!
Udon Noodles in Egg Drop Soup
Don't you want to eat something yummy and easy to prep for weekend lunches? Here's a recipe I often make for lunch especially in the autumn and winter season.
The tip is to thicken the soup before stirring in the egg. Adjust the thickness with katakuriko. Take care not to over-cook after pouring in the egg. Recipe by Kanpa-nyu!!
Cooking Instructions
- 1
Combine the katakuriko with a tablespoon of water (not listed) for the katakuriko slurry. In a separate bowl, whisk the eggs.
- 2
Pour the mentsuyu, mirin, and water into a pot to boil. Add the katakuriko slurry and boil again to thicken the soup.
- 3
Turn the heat off. Swirl in the beaten eggs slowly, and cover with a lid. The eggs will cook in residual heat.
- 4
Prepare another pot to cook the udon noodles. Drain in a colander and transfer to a noodle bowl. Pour the Step 3 soup, sprinkle mitsuba on top and it's done.
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