Udon in Egg Soup
- Udon noodles 2 servings
- Eggs 2
- Snap peas 4 (20g)
- Grated ginger to taste
- Dashi stock 800ml (800ml water, 1.5tsp Dashi powder)
- Mirin 2.5 tbs
- Light soy sauce 2.5 tbs
- Starch 2 tbs
- Water 2 tbs
*This recipe is for two people. (The amount of Udon noodles in the video is for one serving)
*You can use either frozen or dried Udon noodles to make this dish. You can also sprinkle powdered chili pepper on top if you like.
*1tbs=15ml / 1tsp=5ml
*The temperature setting of the induction cooker is for reference only.
Egg-drop udon, with fluffy eggs that cling onto the udon noodles. The umami flavor of the dashi stock and the gentle flavor of the egg and starchy sauce will nourish the body.
How to make it
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Remove strings from snap peas and boil. Split them in half.
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Make soup stock. Pour Dashi stock into a pot and heat, add Mirin and light soy sauce. Bring to a boil over high heat (1300W 190-200℃).
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Mix starch and water then dissolve well.
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When the soup comes to a boil, add starch slurry (3) little by little and mix well to prevent lumps. When the soup begins to thicken, lower the heat to medium (800W 170-180℃) and add the beaten eggs through a slotted ladle.
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Put the boiled Udon noodles in a bowl and pour the soup. Serve with snap peas and grated ginger on the top.
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)