Udon Noodles in Egg-Drop Soup

Preparation Time: About 7-8 min.
Udon Noodle Salad with Pork & Herbs

Ingredients (1 serving)

  • 1 pack Sanuki Udon Noodles
  • 1 leaf napa cabbage (100 g), coarsely chopped
  • 1/4 block tofu, cut into bite-sized pieces
  • 1/2 package beech mushrooms (50 g), separated
  • 1 egg, beaten
  • 2 sticks imitation crab meat (about 10 g), shredded by hand
  • 1 tbsp. tempura bits
  • Thinly chopped green onion, to taste
  • 2 tsp. potato starch, dissolved in an equal amount of water

[A]

  • 2 tsp. chicken stock concentrate
  • 1 tsp. Chinese soup stock concentrate
  • A sprinkle of salt and pepper
  • 1 tbsp. sake
  • 500 mL water

Recipe

1. Combine [A] in a pot and bring to a boil. Once boiling, add the frozen noodles.

2. Add the napa cabbage, tofu, and mushrooms, and then simmer them in the soup. Once they are warmed, loosen the noodles, and cook.

3. Once the noodles are cooked, turn off the heat, and add the dissolved potato starch. Turn the heat back on, and cook for about 1 minute while stirring gently, until the soup is thickened.

4. Add the beaten egg and cook it briefly in the soup.

5. Sprinkle with the imitation crab, tempura bits, and green onion, then serve.