Fluffy Onion Egg Drop Udon
A heartwarming udon noodle soup featuring the sweetness of onions and fluffy eggs in a Higashimaru dashi base. Thickening the soup with potato starch helps the egg spread beautifully.
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?
No
Recommended moments
Cooking impression
Original language : Japanese
簡単で熱々で美味しいです！ 器に盛るときに汁が飛んでめちゃ熱いので気をつけてください😂
This review is shown in its original language.
Cooking Steps
- 1
Peel the onion and slice into thin strips about 3mm wide. Crack the eggs into a bowl and beat well with cooking chopsticks.
Advice : Slicing the onion thinly allows it to soften quickly and release its sweetness into the soup during the short simmering time.
IngredientsOnion 150gEgg 2 - 2
Place the water (500ml), Higashimaru Udon Soup base, and sliced onions into a saucepan and set over medium heat. Once it reaches a boil, reduce the heat to low and simmer for about 5 minutes until the onions are translucent.
Advice : To extract the full sweetness of the onions, be sure to start heating them from cold water rather than adding them to boiling water.
Simmering onions 5 minIngredientsWater (for soup) 500mlHigashimaru Udon Soup Base 2 packetsOnion 150g - 3
Add the udon noodles to the pot and heat them according to the package instructions until warmed through.
Advice : Frozen udon can be added directly to the pot, but since the soup temperature will drop initially, wait until it comes back to a full boil.
IngredientsFrozen Udon 2 bricks - 4
In a separate small container, mix the potato starch with water (2 tbsp) to make a slurry. Pour it into the pot in a circular motion and stir to thicken the soup.
Advice : Thickening the soup before adding the eggs ensures they float gracefully on the surface instead of sinking, creating a beautiful egg drop effect.
IngredientsPotato Starch 1 tbspWater (for starch slurry) 2 tbsp - 5
While the soup is gently bubbling, swirl in the beaten eggs in a thin stream. Once the eggs float to the top, turn off the heat, serve in bowls, and garnish with chopped green onions.
Advice : The secret to fluffy eggs is to not touch them immediately; wait a few seconds, then give the soup one large, gentle stir with a ladle.
IngredientsEgg 2Green Onion (finely chopped) 10g
Fluffy Onion Egg Drop Udon
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