Udon noodles with egg broth and ginger

Name: Udon noodles with egg broth and ginger
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 spring onions/scallions, finely chopped; 2.5 cm/1 in piece of fresh root ginger, peeled and finely grated; 1 litre/1¾ pints/4 cups water; 275 g/10 oz dried udon or ramen noodles; 30 ml/2 tbsp cornflour/cornstarch; 40 g/1½ oz kezuri-bushi; 25 ml/1½ tbsp mirin; 25 ml/1½ tbsp dark soy sauce; 7.5 ml/1½ tsp salt; 4 eggs, beaten; 50 g/2 oz mustard and cress

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

In this dish, called ankake udon, the broth is thickened with cornflour and retains its heat for a long time. A perfect lunch for a freezing-cold day, it can be made with ramen noodles rather than udon, if you prefer.

Ingredients

For the base

1 litre/1¾ pints/4 cups water
275

Asia
Japan
Lunch
Fish course
Pescatarian
Soup

Method

To make the base, place the measured water and all the tare 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. Check the taste and add more salt if required.
Put the noodles in a pan of boiling water and cook for 6–8 minutes or according to packet instructions, until cooked;