Udon Noodles in Egg Drop Soup

1. 1

   Combine the katakuriko with a tablespoon of water (not listed) for the katakuriko slurry.

2. 2

   In a separate bowl, whisk the eggs.

3. 3

   Pour the mentsuyu, mirin, and water into a pot to boil.

4. 4

   Add the katakuriko slurry and boil again to thicken the soup.

5. 5

   Turn the heat off.

6. 6

   Swirl in the beaten eggs slowly, and cover with a lid.

7. 7

   The eggs will cook in residual heat.

8. 8

   Prepare another pot to cook the udon noodles.

9. 9

   Drain in a colander and transfer to a noodle bowl.

10. 10

    Pour the Step 3 soup, sprinkle mitsuba on top and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.