in Japan, Soup Recipes

Udon with egg and spring onions

updated

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Ingredients for 1 servings:

  • 1 pack of udon noodles
  • 1 egg(s)
  • 2 stalks of spring onion(s)
  • 300 ml water
  • 1 ½ tsp dashi, instant
  • 1 ½ tsp soy sauce
  • ½ tsp mirin
  • 1 tbsp sake
  • possibly pepper, Japanese
  • possibly spice mix (Togarashi)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash the spring onions, cut them into bite-sized pieces (approx. 2-3 cm), and mix them with the beaten egg. Combine all soup ingredients in a pot and simmer over medium heat. Wash the udon noodles, if desired, according to the package instructions, and add them to the boiling soup until tender. Fry the prepared egg mixture in a pan. Serve the noodle soup and the prepared egg mixture, optionally sprinkled with pepper (preferably Japanese pepper) or togarashi seasoning.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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