Warm Fluffy Egg Nyumen
A comforting somen noodle soup that is quick and easy to make using mentsuyu. The ginger provides a gentle warmth for both body and soul.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Taste satisfaction
Satisfied
How easy it was
Easy
Would cook again?
Yes
Did they arrange it?
Yes
What changed?
ネギが無かったので、刻み海苔を乗せました
Recommended moments
Cooking impression
Original language : Japanese
シンプルで簡単だけど、ちゃんと美味しかったです。うちにあるめんつゆの希釈が4倍だったので、チャットで質問して75mlと教わりました。
This review is shown in its original language.
Cooking Steps
- 1
Boil plenty of water in a pot and cook somen noodles for 1 minute and 30 seconds. Drain in a strainer, rinse well under cold running water, and drain thoroughly.
Advice : Overcooking leads to loss of texture, so use a timer. Rinsing with running water firms up the noodles.
Boiling time 90 secIngredientsSomen noodles 100g - 2
In a separate small pot, add water, mentsuyu, and grated ginger. Place over medium heat and bring to a boil.
Advice : Adjust the amount of ginger to your preference. Ginger paste from a tube works perfectly fine.
IngredientsWater 600mlMentsuyu (3x concentrate) 100mlGrated ginger 2cm - 3
Whisk the eggs well in a bowl. While the soup is boiling, pour the eggs in a thin circular motion. Turn off the heat once the egg starts to float to the surface.
Advice : Pouring the egg while the soup is at a rolling boil helps it set beautifully like flower petals.
IngredientsEggs 2 - 4
Place the drained somen in a bowl and pour the hot egg soup over it. Garnish with chopped spring onions to finish.
Advice : Pre-warming the bowl with hot water helps keep the dish piping hot until the very end.
IngredientsSpring onion 10g
Warm Fluffy Egg Nyumen
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