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Udon Noodles in Egg Drop Soup - Recipe Video

A simple and easy to understand recipe video shows how to make Udon Noodles in Egg Drop Soup.
This is a simple recipe for udon noodles in egg drop soup. The thick soup and fluffy eggs go very well together, and the fragrance of ginger brings out the flavor. It can be made quickly, so it is also recommended for lunch or a midnight snack. Please give it a try!
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Cook time

15 minutes

Ingredients
1 servings

  • Udon
    1 head(s)
  • Beaten eggs
    1
  • Ginger
    10 g
  • Noodle Soup
  • Water
    400 ml
  • Soy sauce
    1 tbsp
  • Cooking sake
    1 tbsp
  • Japanese sweet cooking wine (Mirin)
    2 tsp
  • Japanese style granulated soup stock
    1 tsp
  • Starch and water mixture
    1 tbsp
  • Young green onion (Konegi)
    as needed

How to make

  1. Prepare. Peel the ginger.
  2. 1. Cut ginger into thin strips.
  3. 2. Add the soup ingredients except for the ginger from Step 1 and starch and water mixture, to a pot and heat over medium heat. Once it boils, add udon noodles and cook for 1 minute less than the length written on package description.
  4. 3. Reduce the heat to low, pour in starch and water mix, and cook until the soup thickens.
  5. 4. Turn the heat to medium, bring to a boil and pour in the beaten eggs in a circular motion, and remove from the heat when the eggs have hardened.
  6. 5. Serve in a bowl, sprinkle some young green onion (konegi) and it is ready to be served!

Tips for cooking

You can adjust the amount of seasoning to your liking. Please mix the starch with water at the ratio of 1:2. Adjust the amount accordingly to the thickness and your liking. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs.

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