Tamagotoji Udon is an udon noodle soup made with beaten eggs swirled into the flavorful dashi-based soup. It is so simple and quick to make in less than 15 minutes!
The soup is slightly thickened with the potato starch (or corn starch) which results in silky and smooth texture. Warm, hearty, and filling, it’s a perfect lunch to make for yourself on a chilly winter day.
Tamagotoji Udon (Egg Drop Udon Noodles Soup)
Udon noodle soup made with beaten eggs swirled into the flavorful dashi-based soup.
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Lunch, Soup
Cuisine: Japanese
Keyword: egg, noodle soup, soup, udon
Servings: 1
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Make the potato starch slurry: Mix 1 tbsp potato starch with 2 tbsp water in a small bowl and set aside.
In a medium pot, mix 1 1/2 cup water, dashi powder, soy sauce, and mirin, and bring to a boil. Add the frozen udon. Loosen the noodles with chopsticks, bring the soup back to a boil. Mix in the slurry and simmer until the soup is thickened. Swirl in a beaten egg slowly. When the egg is set, serve in a bowl and top with chopped green onion.
About JapaneseCooking101
Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)
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