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