Tamagotoji Udon is a delightful udon noodle soup featuring beaten eggs delicately swirled into a rich, dashi-based broth. This dish is not only quick to prepare—taking less than 15 minutes—but also incredibly satisfying. The addition of potato starch or corn starch gives the soup a silky, smooth texture, making it a warm and hearty meal, perfect for a chilly winter lunch.
More Udon Recipes
Enjoy a comforting bowl of udon noodle soup enriched with beaten eggs in a savory dashi broth.
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Prepare the potato starch slurry by mixing 1 tablespoon of potato starch with 2 tablespoons of water in a small bowl. Set aside.
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In a medium pot, combine 1 ½ cups of water, dashi powder, soy sauce, and mirin. Bring to a boil, then add the frozen udon noodles. Use chopsticks to loosen the noodles and return the soup to a boil. Stir in the potato starch slurry and simmer until the soup thickens. Gradually swirl in a beaten egg. Once the egg is set, serve in a bowl and garnish with chopped green onions.
