Udon Noodles with Egg Broth and Ginger

Name: Udon Noodles with Egg Broth and Ginger (Ankake Udon)
Yield: Serves four
Cuisine: Japanese
Ingredients: 2.5 cm/1 in fresh root ginger, peeled and finely grated, to garnish; 50 g/2 oz mustard and cress; 2 spring onions (scallions), finely chopped; 25 ml/1½ tbsp shoyu; 7.5 ml/1½ tsp salt; 25 ml/1½ tbsp mirin; 40 g/1½ oz kezuri-bushi; 1 litre/1¾ pints/4 cups water; 4 eggs, beaten; 30 ml/2 tbsp cornflour (cornstarch); 400 g/14 oz dried udon noodles

Ankake Udon

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

In this dish, called Ankake Udon, the soup for the udon is thickened with cornflour and retains its heat for a long time. A perfect lunch for a freezing cold day.

Ingredients

400 g/14 oz dried udon noodles
30 ml/2

Asia
Japan
Lunch
Fish course
Pescatarian
Pasta
Winter

Method

To make the soup, place the water and the soup ingredients in a pan and bring to the boil on a medium heat. Remove from the heat when it starts boiling. Stand for 1 minute, then strain through muslin (cheesecloth). Check the taste and add more salt if required.