Simple Udon Egg Soup with Dashi Broth

🍜 Simple Udon Egg Soup with Dashi Broth

Ingredients

• 1 tbsp Katakuriko potato starch (or corn starch)
  
  
• 1 ½ cup + 2 tbsp water (divided)
  
  
• 1 tsp dashi powder
  
  
• 1 tbsp soy sauce
  
  
• 2 tbsp mirin
  
  
• 1 block frozen udon (or 1 serving boiled udon)
  
  
• 1 egg, beaten
  
  
• 1 green onion, finely chopped
  
  

Instructions

1️⃣ Cook the udon:

• If using frozen udon, cook according to package instructions until loosened.
  
  
• If using boiled udon, have it ready and drained.
  
  

2️⃣ Make the broth:

• In a saucepan, add 1 ½ cups of water and 1 teaspoon of dashi powder.
  
  
• Bring to a gentle simmer over medium heat.
  
  
• Add 1 tbsp soy sauce and 2 tbsp mirin. Stir to combine.
  
  

3️⃣ Make the starch slurry:

• In a small bowl, mix 1 tablespoon of katakuriko (or cornstarch) with 2 tablespoons of water until smooth.
  
  

4️⃣ . Thicken the soup:

• Once the broth is gently simmering, stir it while slowly pouring in the starch slurry.
  
  
• Continue stirring until the broth has slightly thickened and become glossy.
  
  

5️⃣ . Add the egg:

• Reduce heat to low.
  
  
• Slowly drizzle in the beaten egg in a circular motion while stirring gently to create ribbons.
  
  

6️⃣ Add the udon:

• Add the cooked udon noodles to the pot.
  
  
• Heat through for 1–2 minutes.
  
  

7️⃣ Serve:

• Pour into a bowl and top with finely chopped green onions.
  
  
• Enjoy immediately while hot!
  
  

Notes:

✅ Add shichimi togarashi (Japanese 7-spice) if you want a spicy kick.
✅ You can add mushrooms, spinach, or wakame if you wish to bulk up the soup.
✅ The thickened broth helps coat the udon and makes it comforting on cold days.