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