Easy, Hot Somen Noodles with Egg Soup

Easy, Hot Somen Noodles with Egg Soup

I arranged somen noodles into soup noodles by adding eggs. It's a dish that's suitable for cold winters as well as the summertime when you want to eat up your leftover somen noodles.


Somen noodles
1 bundle
1 to 2
For soup
・Japanese soup stock
1000 ml
・ Usukuchi soy sauce
1.5 tablespoons
・ Salt
1/2 teaspoon
・Cooking sake
1 tablespoon
・ Sugar
1 teaspoon


1. Cook the somen noodles with plenty of hot water following the directions on the package, and rinse under running water and drain.
2. Put all the soup ingredients into a pot and bring to a boil.
3. Add the cooked somen noodles in the pot and bring the soup to a boil again. Add the beaten egg while the soup is boiling, and turn the heat off immediately.
4. Serve in a noodle bowl and sprinkle with chopped scallion if you have any.

Story Behind this Recipe

Udon noodles with egg is delicious, so I tried making a similar dish with somen noodles instead.