Tamago-Toji Udon (Egg Drop Udon Noodle Soup)
Tamago-Toji Udon is a classic Japanese udon noodle soup that is easy to prepare with eggs. The fluffy eggs and thick, flavorful dashi broth complement each other, while the subtle aroma of ginger adds a delightful touch.
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Servings: 1
Ingredients
- 1 serving udon noodles (fresh, dried, pre-cooked, or frozen)
- 0.2 oz ginger
- 1 green onion / scallion
- 1 large egg (about 2.1 oz/60 g, including shell)
- ½ Tbsp potato starch or corn starch
- ½ Tbsp water (for the starch)
Bonito dashi:
- 1 ½ cups water
- ⅓ cup bonito flakes (katsuobushi)
Seasonings:
- ½ Tbsp mirin
- ¼ tsp salt
- 1 Tbsp light soy sauce (You can substitute it with regular soy sauce; the main difference is the color.)
Instructions
- Put water in a pot and bring it to a boil. Once boiling, reduce the heat to low, add bonito flakes, and let it simmer for 3 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind a few fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi is now ready.
- Peel the ginger and cut it into thin strips. Thinly slice the green onion.
- Crack the egg into a small bowl and beat it. In another small bowl, mix the starch with water until smooth.
- Return the dashi to the pot, add the shredded ginger and seasonings (mirin, salt, and light soy sauce), and bring it back to a boil. Once boiling, gradually add the dissolved starch while stirring constantly to thicken it and avoid lumps. Continue simmering for about 20 seconds to eliminate any powdery taste.
- Gradually drizzle the beaten egg into the pot, distributing it evenly. Once the egg has set, gently stir it, then turn off the heat.
- If using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions. Once cooked, drain them in a colander.If using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap or a microwave-safe lid, and microwave on medium power (500-600W) for 3.5 to 4 minutes, or until heated through. (Since this method can cause uneven heating, it is best to microwave one serving at a time. You can also boil them like the other types of udon noodles.)
- Place the noodles in a bowl and pour the soup over them. Loosen the noodles with chopsticks, then top with green onions.
Notes
- If you already have bonito dashi or another type of dashi, start from step 3. In that case, use 1 ¼ cups (300 ml) of your dashi per serving.
- This dish is not suitable for storage because cooked udon noodles tend to lose their texture over time, making them less enjoyable. However, the udon soup itself can be stored for up to 2 days.
Nutrition
Calories: 395.7kcal Carbohydrates: 64.68g Protein: 21.39g Fat: 6.47g Saturated Fat: 1.39g Polyunsaturated Fat: 0.87g Monounsaturated Fat: 1.62g Trans Fat: 0.02g Cholesterol: 163.68mg Sodium: 2807mg Potassium: 258.98mg Fiber: 5.39g Sugar: 10.27g Vitamin A: 267.51IU Vitamin C: 0.99mg Calcium: 51.4mg Iron: 1.34mg
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