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Dans la lune

September 27, 2020

Egg drop noodle soup – Tamago toji udon

Egg drop noodle soup - Tamago toji udon

Print this recipe
Persons
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Egg drop noodle soup - Tamago toji udon

Ingredients

  • 25g fresh ginger - cut in julienne
  • 1600ml water
  • 50ml soy sauce
  • 50ml cooking sake or cooking white wine
  • 40ml mirin
  • 1 1/2 tbsp hondashi powder
  • 3/4 tsp fine salt
  • 1 tsp sugar
  • 2 tbsp katakuriko/potato starch - dissolve in 2 tbsp water
  • 4 eggs - beaten
  • udon noodles for 4 people. Buy them or make them yourself :-)
  • 1 leek for garnish - cut into thin slices

Instructions

  • 1. making the soup
  • In a big cooking pot, add water, fresh ginger, cooking sake (or cooking wine), soy sauce, mirin, hondashi powder, sugar and salt. Mix.
  • 2. Cook over high heat, bring it to a boil and set it aside for the moment.
  • 3. Cook udon noodles according to the package instructions.
  • 4. Dissolve katakuriko/potato starch with 2 tbsp water, mix. Reheat the udon soup and bring it to a boil. Add dissolved katakuriko/potato starch and mix.
  • 5. Pour beaten eggs over the soup. Don't mix yet, just wait until the eggs cook/harden up a bit and then lightly mix once.
  • 6. Transfer the cooked udon into a serving bowl and pour the egg soup on top of it.
  • 7. Add some leek for garnish, serve hot :)
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