Tamagotoji Udon is an udon noodle soup made with beaten eggs mixed into the flavorful dashi-based soup. It’s super simple and quick to make in less than 15 minutes!
The soup is slightly thickened with potato starch (or corn starch) resulting in a silky, smooth texture. Warm, hearty and filling, it’s a perfect lunch to make on a cold winter’s day.
Udon noodle soup with egg drops
Udon noodle soup made with beaten eggs mixed with flavorful dashi-based soup.
Portions: 1
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- 1 table spoon potato starch or corn starch
- 1 1/2 cup and 2 tbsp waterfall divided
- 1 teaspoon dashi powder
- 1 table spoon I’m willow
- 2 table spoon mirin
- 1 block frozen udon or 1 serving of boiled udon
- 1 egg beaten
- 1 green onion finely chopped
Make the potato starch dough: Mix 1 tablespoon potato starch with 2 tablespoons water in a small bowl and set aside.
In a medium saucepan, combine 1 1/2 cups water, dashi powder, soy sauce, and mirin and bring to a boil. Add the frozen udon noodles. Loosen the noodles with chopsticks, bring the soup back to the boil. Add the slurry and simmer until the soup thickens. Slowly shake a beaten egg. When the egg is ready, serve in a bowl and garnish with chopped green onion.
