Tamago Toji Udon (Udon Noodles with Egg Drop Soup)

Tamago Toji Udon is a classic Japanese udon noodle soup that's easy to prepare with eggs. The fluffy eggs and thick, flavorful dashi broth complement each other, and the subtle fragrance of ginger adds a delightful touch.

Jump to:

• What is Tamago Toji Udon?
• What ingredients can be added besides eggs and ginger?
• Amount of bonito flakes used
• Ingredients
• Step-by-step instructions
• Tips on how to make
• Recipe Card

What is Tamago Toji Udon?

Tamago Toji Udon is a udon noodle soup made by pouring beaten eggs into dashi broth seasoned with ginger and Japanese seasonings. In most cases, it is thickened with starch. Tamago means eggs, and Toji stands for enveloping ingredients. By adding beaten eggs at the end of the cooking process, you can enjoy udon noodles with fluffy eggs.

It's often enjoyed in Japan during cold winters or when one has caught a cold, as it is delicious, nutritious, and warming. The combination of dashi and eggs is known to pair well and can be found in various Japanese dishes like Chawanmushi (savory egg custard), Dashimaki Tamago (rolled omelette with dashi), and Kakitamajiru (egg drop soup). Once you try it, you'll be captivated by its flavor.

What ingredients can be added besides eggs and ginger?

You can add ingredients such as kamaboko (fish cake), shiitake mushrooms, enoki mushrooms, tempura bits, aburaage (deep-fried tofu), and chicken to this dish. However, since it is a dish meant for savoring the flavor of the dashi broth and eggs, it is recommended to use only a small amount of additional ingredients or none. Keeping it simple without overwhelming it with too many extras will result in a more delightful experience.

Amount of bonito flakes used

Typically, udon noodle soup is prepared using a large amount of bonito flakes to enhance the flavor. However, that's not necessary for this dish. This is done to achieve a balance with the eggs. It is recommended to use standard dashi, similar to what is used in miso soup.

Ingredients

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Step-by-step instructions

🕒 Total 25 mins

Step 1
Put water in a pot and bring it to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and simmer for 2 minutes.

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Step 2
Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). The bonito dashi is ready.

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Step 3
Peel the ginger and cut it into long, thin strips. Thinly slice the green onions.

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Step 4
Crack the egg into a small bowl and beat it. Mix the starch and water together in a small bowl.

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Step 5
Return the dashi to the pot, add the shredded ginger and A (mirin, salt, light soy sauce), and bring it to a boil. Once the mixture reaches a boil, gradually add the dissolved starch to the pot, stirring to blend. Keep simmering for about ten seconds to eliminate the powdery taste of the starch.

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Step 6
Gradually pour the beaten egg into the pot while ensuring even distribution. Once you are certain that the egg mixture is cooked, stir it.

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Step 7
When using frozen udon noodles: Lightly sprinkle water over the frozen udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave at 1000W for about 90 seconds.
When using fresh, chilled, or dried udon noodles: Boil them according to the package instructions and drain them in a colander.

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Step 8
Place the udon noodles in a bowl and pour the liquid mixture (udon soup) over them. Loosen the udon noodles with chopsticks and then top with green onions.

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To Store

You can store it in the refrigerator for up to 2 days. However, it is recommended to combine the udon noodles with the udon soup just before eating because once cooked, the udon noodles lose their firmness.

Tips on how to make

• Use light soy sauce if possible. Although regular soy sauce can be substituted, light soy sauce will give this dish a transparent appearance.
• Add the starch dissolved in water to the dashi broth in order to thicken it. The thickened dashi will prevent the beaten eggs from sinking to the bottom of the bowl, allowing them to float until it's time to eat.
• The beaten eggs should be poured into the pan gradually and evenly. This will prevent the egg mixture from clumping together and create a fluffy texture. In Japan, it is common to pour the beaten eggs gradually using a chopstick to let them trickle down.
• After pouring the beaten eggs into the pot, make sure they have set before stirring them together. Stirring before the egg mixture is cooked will cause the udon soup to become cloudy.

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