Tamago Toji Udon (Egg Drop Udon Noodle Soup) 卵とじうどん

Tamago Toji Udon is a quick and comforting Japanese egg udon noodle soup made with fluffy, simmered eggs in a rich, umami-packed dashi broth. Paired with thick and chewy udon noodles, this easy one-pot meal comes together in 10 minutes, making it perfect for busy weeknights or a cozy, nourishing meal.

What is Tamago Toji Udon?

Tamago Toji Udon (卵とじうどん) is a classic Japanese egg drop udon noodle soup where fluffy, simmered eggs are gently swirled into a savory dashi-based broth and served with thick, chewy udon noodles. The term tamago toji (卵とじ) refers to the cooking technique of lightly binding eggs into a hot broth, creating a silky, delicate texture. This simple yet flavorful dish is a popular comfort food in Japan, enjoyed for its warm, nourishing qualities and quick preparation.

Tamago Toji Udon vs. Other Egg Udon Variations

Tamago Toji Udon is often compared to Keiran Udon (Kansai) / Kaki Tama Udon (Kanto) and Ankake Tamago Udon, but there are key differences in texture and consistency:

• Keiran Udon / Kaki Tama Udon: The eggs are drizzled in slowly while stirring, creating a smooth, velvety texture. These versions also contain more potato starch, resulting in a thicker, sauce-like broth.
• Ankake Tamago Udon: A thicker variation with a glossy, almost gravy-like consistency due to a higher amount of starch.
• Tamago Toji Udon: More soup-forward with fluffy, scrambled-like eggs that retain some texture. Some variations omit starch entirely, making the broth lighter and purely soup-based.

Ingredients and Substitutions

This egg udon noodle soup requires just a few simple ingredients:

• Frozen Udon Noodles: I highly recommend fresh or frozen udon noodles. Dried udon noodles doesn’t have the same thick and chewy texture. You can find them in the frozen noodles section or international section of grocery stores. Dried udon noodles can be used in a pinch.
• Mentsuyu (Japanese Noodle Soup Base): A shortcut to making dashi-based broth. Substitute with homemade dashi, soy sauce, and mirin.
• Eggs
• Potato Starch: Corn starch can be used as a substitute.
• Ginger

How to Make Egg Drop Udon Noodle Soup

This one-pot Japanese udon recipe comes together in just a few steps:

1. Prepare the Broth: In a pot, bring water and mentsuyu to a boil.
2. Cook the Udon: Add frozen udon and cook until the noodles loosen.
3. Thicken the Soup: Mix potato starch with water to create a slurry, then stir it into the broth.
4. Add Ginger: Stir in minced ginger for extra depth of flavor.
5. Cook the Eggs: Slowly drizzle beaten eggs into the pot, starting from the center and moving outward. Let them set before stirring.
6. Serve & Enjoy: Transfer to a bowl and top with scallions and shichimi togarashi.

VIDEO: Watch How to Make It

Serving Suggestions

This dish is very simple to highlight the flavour of the egg but you can also add other ingredients such as shiitake mushrooms, shrimp, white fish, kamaboko (fish cakes), tofu or chicken.

How to Store Leftovers

If you’re making this ahead or have leftovers, store only the soup in the fridge for up to 2 days. Udon noodles can get soggy if left in the broth, so I recommend adding them fresh when you’re ready to eat.

More Quick and Easy Udon Recipes to Try

• Yaki Udon
• 5 Minute Miso Butter Udon
• 5 Minute Shoyu Butter Udon
• 5 Minute Corn Mayo Udon
• Kimchi Peanut Udon
• Vegan Curry Udon

Enjoy! If you make this Tamago Toji Udon recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

Tamago Toji Udon (Egg Drop Udon Noodle Soup)

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• Author: Lisa Kitahara
• Total Time: 10 minutes
• Yield: 1 serving
• Diet: Vegetarian

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Description

Tamago Toji Udon is a quick and comforting Japanese egg udon noodle soup made with fluffy, simmered eggs in a rich, umami-packed dashi broth. Paired with thick and chewy udon noodles, this easy one-pot meal comes together in 10 minutes, making it perfect for busy weeknights or a cozy, nourishing meal.

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Ingredients

Units USM

• 1 serving frozen udon*
• 1 1/2 cup (350 ml) water
• 3 1/2 tbsp (50 ml) mentsuyu (Japanese noodle soup base x3 concentrated)**
• 2 tsp potato starch
• 1 tbsp water
• 2 tsp ginger, minced
• 1–2 eggs
• scallions, for serving
• schimi, for serving

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Instructions

1. In a pot over medium-high heat, bring the water and mentsuyu to a boil.
2. Meanwhile, mix the potato starch with 1 tbsp of water to create a slurry.
3. Crack the eggs into a bowl and beat well.
4. Once the broth is boiling, add the frozen udon noodles and cook until they loosen. Add salt to taste.
5. Lower the heat and stir in the potato starch slurry to slightly thicken the broth.
6. Add the minced ginger and stir briefly.
7. Slowly drizzle the beaten eggs into the pot, starting from the middle and moving outward. Let them cook until just set.
8. Serve straight from the pot or transfer to a bowl. Top with scallions and shichimi togarashi. Enjoy!

Notes

• *If using dry udon noodles, use one serving and cook the udon noodles following the package directions.
• ** Use homemade tsuyu or store bought. To replace mentsuyu, use dashi instead of water (or 1 tsp dashi granules and water) and 1 1/2 tbsp soy sauce and tbsp of mirin.

• Prep Time: 2 minutes
• Cook Time: 8 minutes
• Category: Main dish
• Method: Stove top
• Cuisine: Japanaese

Nutrition

• Serving Size: 1 serving
• Calories: 425
• Sugar: 4 g
• Sodium: 1500 mg
• Fat: 10 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 6.5 g
• Trans Fat: 0
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 14 g
• Cholesterol: 190 mg