thick white noodles with chicken & creamy egg soy sauce soup

• u.s.
• metric

ingredients:

• 17 ounces cooked thick white noodles (udon)
• 2 ounces boneless chicken thigh
• 2 eggs
• 2 1/2 cups bonito & sea tangle soup stock or bonito soup stock
• 8 teaspoons soy sauce
• 1 tablespoon potato starch (katakuriko)
• 2 tablespoons water for dissolving potato starch (katakuriko)
• 2 quarts water for preparing hot noodles

step 1:

Cut the chicken into bite-size pieces.

step 2:

Beat the eggs in a bowl.

step 3:

Pour the bonito & sea tangle (or bonito) soup stock into a pan. Bring to a boil on medium heat and add the chicken. Boil 5 minutes on medium heat and add the soy sauce. Reduce to low heat.

step 4:

Dissolve the potato starch in the 2 tablespoons water. Add the dissolved potato starch to the pan. Stir a few times until it becomes creamy.

step 5:

Add the eggs and stir a few times. Remove from the heat.

step 6:

Pour the 2 liters water into another pan. Bring to a boil and add the noodles. Boil about 30 seconds. After boiling, remove the noodles and drain them in a colander.