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thick white noodles with egg soup

  • Serves: 2
  • Calories: 340 kcal
  • Total Time: 40 m
    • Prep: 30 m
    • Cook: 10 m
  • Japanese: Tamago-toji-udon
Thick White Noodles with Egg Soup


Step 1

step 1:

Thinly slice the green onion (or leek).

Step 2

step 2:

Beat the eggs in a bowl.

Step 3

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

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

step 5:

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

Step 6

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.


Serve in 2 big bowls and pour the egg soup over each. Sprinkle the thick white noodles (udon) with the sliced green onions and shichimi (seven-spice seasoning), if desired.


This dish is a quick recipe. The creamy egg soup suits udon very well.