thick white noodles with egg soup

• u.s.
• metric

ingredients:

• 17 ounces cooked thick white noodles
• 1/2 ounce long green onion or leek
• 2 eggs
• 2 1/2 cups bonito & sea tangle soup stock or bonito soup stock
• 2 1/2 tablespoons soy sauce
• 1 tablespoon potato starch (katakuriko)
• 2 tablespoons water
• 2 quarts water for preparing hot noodles
• If you want, you can also add shichimi (seven-spice seasoning).

step 1:

Thinly slice the green onion (or leek).

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 soy sauce.

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 quarts 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.