How to Make Silky Egg Drop Udon Soup with Chicken

By Sudachi · 30 min

Ingredients

Instructions

1. Cut the chicken thigh into bite-sized pieces and season with a pinch of salt and pepper. Cut the white part of the Japanese leek into diagonal slices about 5 mm thick and set aside.
2. Heat a frying pan over medium heat. Add the ½ tsp oil, then place the chicken skin-side down and fry for 3 minutes.
3. Turn the chicken over and fry for 2 more minutes. Take the pan off the heat and set it aside.
4. Cook the udon according to the package instructions.
5. In a medium saucepan, combine the dashi, 1 tsp salt, 1 tsp soy sauce, 1 tsp mirin and ½ tsp ginger paste. Bring to a boil, then reduce to a simmer.
6. Mix 1 tbsp cold water with 1 tbsp potato starch (or cornstarch) to make a slurry. Stir it into the broth thoroughly.
7. Add the chicken, the leek and the juices from the frying pan to the broth. Turn the heat to medium and bring back to a boil.
8. Whisk the eggs in a bowl while the broth heats. Once it boils, drizzle in one third of the egg. Wait until it bubbles again, then add the next third, and repeat until all the egg is in. Stir and remove from the heat.
9. Rinse the cooked udon in boiling water, divide between two bowls and pour the broth over the noodles. Top with the green onions and shichimi togarashi if using.

Summarized from Sudachi's video. Watch it for the details.

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