Hi, I’m Clara. Today, we’re going to prepare udon noodles in egg drop soup recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Udon Noodles in Egg Drop Soup Recipe
Udon Noodles in Egg Drop Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Udon Noodles in Egg Drop Soup is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook udon noodles in egg drop soup using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Udon Noodles in Egg Drop Soup:
- Make ready 2 portions Udon noodles
- Get 125 ml Mentsuyu (3x concentrate)
- Get 1 tbsp Mirin
- Make ready 500 ml Water
- Prepare 2 Egg
- Prepare 1 tbsp Katakuriko
- Prepare 1 to garnish Mitsuba
Steps to make Udon Noodles in Egg Drop Soup:
- Combine the katakuriko with a tablespoon of water (not listed) for the katakuriko slurry. In a separate bowl, whisk the eggs.
- Pour the mentsuyu, mirin, and water into a pot to boil. Add the katakuriko slurry and boil again to thicken the soup.
- Turn the heat off. Swirl in the beaten eggs slowly, and cover with a lid. The eggs will cook in residual heat.
- Prepare another pot to cook the udon noodles. Drain in a colander and transfer to a noodle bowl. Pour the Step 3 soup, sprinkle mitsuba on top and it’s done.
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