風邪の時はコレ！簡単ふわふわ卵とじうどん 
Perfect for Colds! Easy Fluffy Egg Drop Udon
This is a comforting ankake (thickened broth) udon I make when someone in the family catches a cold! It’s quick and easy—ready in 5 minutes. It warms you up and is easy to digest, making it great for a solo lunch, too.
Recipe background:
My kids never really liked rice porridge or zosui (Japanese rice soup) when they were little, so whenever they got sick, I always made udon. Egg drop style is always a hit with kids! I make it ankake-style so it stays warm longer.
By the way, my kids prefer their udon simmered until soft and flavorful!
Perfect for Colds! Easy Fluffy Egg Drop Udon
This is a comforting ankake (thickened broth) udon I make when someone in the family catches a cold! It’s quick and easy—ready in 5 minutes. It warms you up and is easy to digest, making it great for a solo lunch, too.
Recipe background:
My kids never really liked rice porridge or zosui (Japanese rice soup) when they were little, so whenever they got sick, I always made udon. Egg drop style is always a hit with kids! I make it ankake-style so it stays warm longer.
By the way, my kids prefer their udon simmered until soft and flavorful!
Cooking Instructions
- 1
Slice the green onion diagonally into 1/4-inch pieces. Microwave uncovered until tender (if you prefer a crunchier texture, skip microwaving and add directly to the pot).
- 2
If using frozen udon, microwave in the bag until heated. In a small saucepan, bring the water and noodle soup base to a boil, then add the heated udon and green onion (if using cooked udon, add directly).
- 3
Once the noodles reach your desired tenderness, transfer the udon and green onion to a bowl. Quickly stir the potato starch mixture into the remaining broth in the pot to avoid lumps.
- 4
When the broth thickens, slowly pour in the beaten egg in a circular motion. Let the egg float to the top, then gently stir and pour over the udon to finish.
- 5
☆ Added an even easier version on 3/31/2013:
In step 3, add the potato starch mixture to the pot while the udon is still in it. Stir until thickened, then—
- 6
Pour in the beaten egg in a circular motion. When the egg sets, it’s done!
For those new to ankake, this method is easier and less likely to fail than thickening just the broth.
- 7
Featured in the November 2014 issue of “ESSE” magazine! Thank you all for your wonderful feedback and support!
- 8
Also featured in the December 2014 release, “Cookpad’s Delicious: Carefully Selected Classic Recipes” by Shinsei Publishing. Thank you for helping this recipe become a favorite!
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