[ad_1]
Tamagotoji Udon is an udon noodle soup made with overwhelmed eggs swirled into the flavorful dashi-based soup. It’s so easy and fast to make in lower than quarter-hour!
The soup is barely thickened with the potato starch (or corn starch) which ends up in silky and clean texture. Heat, hearty, and filling, it’s an ideal lunch to make for your self on a cold winter day.
Extra Udon Recipes
Udon noodle soup made with overwhelmed eggs swirled into the flavorful dashi-based soup.
-
Make the potato starch slurry: Combine 1 tbsp potato starch with 2 tbsp water in a small bowl and put aside.
-
In a medium pot, combine 1 1/2 cup water, dashi powder, soy sauce, and mirin, and produce to a boil. Add the frozen udon. Loosen the noodles with chopsticks, carry the soup again to a boil. Combine within the slurry and simmer till the soup is thickened. Swirl in a overwhelmed egg slowly. When the egg is about, serve in a bowl and high with chopped inexperienced onion.
[ad_2]