Tamago Toji Handmade Udon in Egg Drop Noodle Soup

Tamago Toji Handmade Udon in Egg Drop Noodle Soup

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Sometimes, there’s nothing like slurping up some sumptuous udon to put a smile on your lips. Combining tasty egg and dashi-based soup broth, and handmade udon noodles, this is an ideal filling meal for an evening of entertainment.


udon noodles:
300g udon flour
1tsp sea salt
130ml water
3 tbsp katakuriko potato starch, for dusting

tamago toji egg drop soup for one serving:
400ml dashi
1 tbsp mirin
1/2 tsp sea salt
1 tbsp soy sauce
2 eggs
1 tbsp spring onions, finely chopped
shichimi chili powder, to serve (optional)



  1. Place the udon flour and salt in a bowl and blend well. Add the water to the bowl and knead until the dough is firm and smooth. The dough should feel like an earlobe when it has been kneaded enough.
  2. Transfer the dough onto a clean work surface. Pound the dough flat using a rolling pin. Once the dough is flat, fold the dough back and pound flat again. Repeat this procedure 5 times to develop the gluten.
  3. Cover the dough in cling film and set aside at room temperature for 2 hours.
  4. Remove the plastic wrap and place the dough on the work surface. Sprinkle some potato starch on the surface to keep the dough from sticking. Roll the dough out to 1cm thickness using a rolling pin. Fold the dough into thirds and cut dough into 1cm thick and 1cm wide strips.
  5. Cook the udon in boiling water for 10 minutes, until al dente. Drain well in cool water to stop the cooking process.
  6. For the noodle soup, combine the dashi, mirin, sea salt, soy sauce in a saucepan over medium heat and bring to the boil. Beat the eggs in a measuring jug. Stir the soup in a circular motion and add the eggs slowly into the boiling soup using a swirling motion to make thin ribbons. Turn the heat off immediately once the egg ribbons float to the surface.
  7. Place the udon in a bowl and add the egg drop soup. Garnish with spring onions and serve with shichimi chilli powder if desired.