For Cold Days: Udon Noodles Simmered in Thick Soup

1. 1

   Thinly slice the Japanese leek on the diagonal.

2. 2

   Crack open the eggs and mix gently.

3. 3

   Combine the listed katakuriko and water and set aside.

4. 4

   Place the sliced leek and water into a pot and bring to a boil.

5. 5

   When boiling, add dashi stock granules, mirin, sake and soy sauce and adjust the seasoning.

6. 6

   Add the udon noodles and simmer.

7. 7

   Warm the udon noodle bowls with hot water.

8. 8

   When the udon noodles are cooked to your liking, drain the hot water from the noodle bowls and place the noodles in the bowls.

9. 9

   Bring the soup back to a boil and add the slurry to thicken.

10. 10

    Add the beaten eggs, stirring, then cover the pot and turn off the heat after 30 seconds.

11. 11

    Pour the soup over the udon noodles and garnish with lots of ginger.

* Per serving · 4 servings · Values may vary.

No additional tips available.