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.
Ingredients
Units
- 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
Instructions
- In a pot over medium-high heat, bring the water and mentsuyu to a boil.
- Meanwhile, mix the potato starch with 1 tbsp of water to create a slurry.
- Crack the eggs into a bowl and beat well.
- Once the broth is boiling, add the frozen udon noodles and cook until they loosen. Add salt to taste.
- Lower the heat and stir in the potato starch slurry to slightly thicken the broth.
- Add the minced ginger and stir briefly.
- Slowly drizzle the beaten eggs into the pot, starting from the middle and moving outward. Let them cook until just set.
- 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