Ingredients with Measurements:
- 8 oz udon noodles
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sesame oil
- 2 eggs
- 1 green onion, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Whisk
- Mixing bowl
Step-by-step instructions:
1. Cook the udon noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the chicken or vegetable broth over medium heat.
3. Add the minced garlic, grated ginger, soy sauce, mirin, and sesame oil to the pot. Stir to combine.
4. Bring the broth to a simmer and let it cook for 5-7 minutes.
5. In a mixing bowl, whisk the eggs until well beaten.
6. Slowly pour the beaten eggs into the simmering broth while stirring the broth with a fork or whisk. The eggs will cook instantly and form thin strands.
7. Add the cooked udon noodles to the pot and stir to combine.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with thinly sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 230
Total fat: 7g
Saturated fat: 1g
Cholesterol: 93mg
Sodium: 1,100mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Udon noodles can be substituted with soba noodles or rice noodles.
- Chicken or vegetable broth can be substituted with dashi or miso broth.
- Mirin can be substituted with rice vinegar or sake.
- Sesame oil can be substituted with vegetable oil or canola oil.
Variations:
- Add sliced mushrooms, bok choy, or tofu for extra flavor and nutrition.
- Use shrimp or chicken instead of eggs for a protein boost.
- Add a dash of chili oil or sriracha for some heat.
Tips and tricks:
- Be sure to whisk the eggs well before adding them to the soup to ensure they cook evenly.
- Cook the udon noodles separately and add them to the soup at the end to prevent them from becoming mushy.
- Adjust the seasoning to your taste by adding more or less soy sauce, mirin, or salt.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a pair of chopsticks and a spoon.
Garnishes:
Thinly sliced green onions, chopped cilantro, sesame seeds, or sliced chili peppers.
Pairings:
Serve the soup with a side of steamed rice or a salad.
Suggested side dishes:
Edamame, cucumber salad, or seaweed salad.
Troubleshooting advice:
If the soup is too salty, add more water or broth to dilute the seasoning. If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
Be sure to cook the eggs and noodles thoroughly to prevent foodborne illness.
Food history:
Udon noodles are a type of thick wheat flour noodle that originated in Japan. They are commonly used in soups and stir-fries.
Flavor profiles:
The soup has a savory and slightly sweet flavor from the broth, soy sauce, and mirin. The sesame oil adds a nutty aroma and flavor.
Serving suggestions:
Serve the soup hot and enjoy it as a comforting meal on a cold day.
Related Categories
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Region: Japanese
Taste: Savory, Umami, Rich, Comforting, Balanced