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.
Tamagotoji Udon (Egg Drop Udon Noodles Soup)
Udon noodle soup made with beaten eggs swirled into the flavorful dashi-based soup.
Servings: 1
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Ingredients
- 1 tbsp 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.
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