Tamago-Toji Udon (Udon Noodles with Egg Drop 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, and the subtle fragrance of ginger adds a delightful touch.
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Servings: 1
Ingredients
- 1 serving udon noodles (fresh, dried, pre-cooked, or frozen)
- 0.18 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 (Regular soy sauce can be used as a substitute; 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 having some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi is now ready.
- Peel ginger and cut it into long, thin strips. Thinly slice green onion.
- Crack egg into a small bowl and beat it. Mix starch with water in a small bowl.
- Return the dashi to the pot, add the shredded ginger and seasonings (mirin, salt, light soy sauce), and bring it to a boil. Once boiling, gradually add the dissolved starch, stirring to blend. Continue simmering briefly to eliminate the powdery texture of the starch.
- Gradually pour the beaten egg into the pot while ensuring even distribution. Once you are certain that the egg mixture is cooked, stir it.
- 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, and microwave on medium power (500W) for about 4 minutes. You can also cook them by boiling, just like the other types of udon noodles.
- Place the udon noodles in a bowl and pour the liquid mixture (udon soup) over them. Loosen the udon noodles with chopsticks and top with green onions.
Notes
- If you already have bonito dashi, start from step 3. In this case, use 1 ¼ cups (300ml) of your dashi per serving.
- You can store it in the refrigerator for up to 2 days. However, it is recommended to combine the udon noodles with the soup just before eating, as cooked udon noodles tend to lose their texture over time.
Nutrition
Calories: 335kcal
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