Udon with Egg and Spring Onion
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pack udon noodles
- 1 egg (s)
- 2 stalks spring onion (s)
For the soup:
- 300 ml water
- 1 ½ teaspoon Dashi, instant
- 1 ½ teaspoon soy sauce
- 0.5 teaspoon ½ mirin
- 1 tablespoon sake
- possibly pepper, Japanese
- possibly mixed spices (Togarashi)
Print Recipe
Pin Recipe Instructions
- Wash the spring onions, cut into bite-sized pieces (approx. 2 - 3 cm) and mix with the whisked egg.
- Put all the ingredients for the soup in a saucepan and simmer on medium heat. If necessary, wash the udon noodles, depending on the package insert, and add to the boiling soup until they are ready.
- Fry the prepared egg mixture in a pan. Serve the noodle soup and the finished egg mixture and, if necessary, sprinkle with pepper (preferably Japanese pepper) or togarashi spice mixture.
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