Tamagotoji Udon (Egg Drop Udon Noodle Soup) - Japanese Cooking 101

By Japanese Cooking 101 · 15 min

Ingredients

Instructions

1. Mix 1 tbsp potato starch with 2 tbsp water in a small bowl and set aside.
2. In a medium pot, combine 1 1/2 cups water, dashi powder, soy sauce and mirin, and bring to a boil.
3. Add the frozen udon. Loosen the noodles with chopsticks and bring the soup back to a boil.
4. Stir in the starch slurry and simmer until the soup thickens.
5. Slowly swirl in the beaten egg. When the egg is set, serve in a bowl topped with the chopped green onion.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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