Hi, I am Clara. Today, we’re going to prepare udon noodles in egg drop soup recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit more unique. This will be really 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 popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Udon Noodles in Egg Drop Soup is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook udon noodles in egg drop soup using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Udon Noodles in Egg Drop Soup:
- Make ready 2 portions Udon noodles
- Take 125 ml Mentsuyu (3x concentrate)
- Prepare 1 tbsp Mirin
- Make ready 500 ml Water
- Take 2 Egg
- Get 1 tbsp Katakuriko
- Get 1 to garnish Mitsuba
Instructions 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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