Tamagotoji Udon (Egg Drop Udon Noodle Soup)
Tamagotoji Udon is an udon noodle soup made with beaten eggs swirled into the flavorful dashi-based soup. It is so simple and quick to make in less than 15 minutes!
The soup is slightly thickened with the potato starch (or corn starch) which results in silky and smooth texture. Warm, hearty, and filling, it’s a perfect lunch to make for yourself on a chilly winter day.
More Udon Recipes
- Kitsune Udon Recipe
- Niku Udon with Onsen Tamago Recipe
- Yakiudon with Savory Sauce Recipe
- Chicken Udon Noodle Soup Recipe
- Nabeyaki Udon Recipe
Udon noodle soup made with beaten eggs swirled into the flavorful dashi-based soup.
Video
Ingredients
- 1 tbsp Katakuriko potato starch (or corn starch)
- 1 1/2 cup and 2 tbsp water (divided)
- 1 tsp dashi powder
- 1 tbsp soy sauce
- 2 tbsp mirin
- 1 block frozen udon (or 1 serving of boiled udon)
- 1 egg (beaten)
- 1 green onion (chopped finely)
Instructions
- Make the potato starch slurry: Mix 1 tbsp potato starch with 2 tbsp water in a small bowl and set aside.
- In a medium pot, mix 1 1/2 cup water, dashi powder, soy sauce, and mirin, and bring to a boil. Add the frozen udon. Loosen the noodles with chopsticks, bring the soup back to a boil. Mix in the slurry and simmer until the soup is thickened. Swirl in a beaten egg slowly. When the egg is set, serve in a bowl and top with chopped green onion.
