Udon Noodles in Egg Drop Soup

Udon Noodles in Egg Drop Soup

Warm up your body and mind with this thick egg-drop soup.

Ingredients: 2 servings

Udon noodles
2 portions
Mentsuyu (3x concentrate)
125 ml
1 tablespoon
500 ml
1 tablespoon
to garnish


1. Combine the katakuriko with a tablespoon of water (not listed) for the katakuriko slurry. In a separate bowl, whisk the eggs.
2. Pour the mentsuyu, mirin, and water into a pot to boil. Add the katakuriko slurry and boil again to thicken the soup.
3. Turn the heat off. Swirl in the beaten eggs slowly, and cover with a lid. The eggs will cook in residual heat.
4. 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.

Story Behind this Recipe

Don't you want to eat something yummy and easy to prep for weekend lunches? Here's a recipe I often make for lunch especially in the autumn and winter season.