Udon Egg Drop Soup
Slurping a bowl of egg drop soup with noodles is sure to bring you a contented smile. The combination of dashi-based broth and tasty egg, along with udon noodles makes this a great meal for a night of entertaining guests.
⏱️ Prep: 10 min🍳 Cook: 30 min
Ingredients
| 1 tbsp | 15 ml | chopped spring onions |
| 2 | large eggs | |
| 1 tbsp | 15 ml | soy sauce |
| 1/2 tsp | 2.5 ml | sea salt |
| 1 tbsp | 15 ml | mirin |
| 13 1/2 fl oz | dashi | |
| 1 pkg | udon noodles | |
| — | shichimi chili powder (optional, for serving) |
Instructions
- Cook udon noodles for about 10 minutes in boiling, filtered water. Drain in cool water.
- Combine soy sauce, sea salt, mirin and dashi in a sauce pan on medium heat. Bring to a boil.
- Beat eggs in a measuring cup. Stir the soup in circular motions. Add the eggs in slowly to the soup while swirling, making thin ribbons. Remove from heat when the egg ribbons have floated to the surface.
- Place udon in bowls. Add egg drop soup and garnish using spring onions. Add chili powder to taste. Serve.