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Egg Flower Udon Noodle Soup
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Egg Flower Udon Noodle Soup

duration

10 minutes

Servings
2
Ingredients
  • 7 oz dried or 16 oz frozen J-Basket udon noodles
  • 2 pcs egg, beaten
  • Green onion for garnish

Broth

  • ½ cup Kikkoman shiro dashi
  • 3 cups water
Directions
  1. Boil Udon noodles according to the package instructions, and drain it after its boiled well.
  2. Mix Kikkoman shiro dashi and water in a pan and heat until it boils
  3. Add beaten egg into the soup and turn off the heat when the eggs are fluffy and set.
  4. Mix Udon Noodles and the soup, then add green onions as desired.
Dish Type / Ethnic Cuisine
Main Dish
,
Fusion