Udon Noodles With Egg Broth And Ginger

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 14 ounces dried udon noodles
• 2 tablespoons cornstarch
• 4 eggs, beaten
• 2 ounces mustard
• 2 ounces baby mustard cress
• 2 scallions or 2 spring onions, finely chopped
• 1 inch gingerroot, peeled finely grated
• 4 cups water
• 1 1/2 ounces bonito flakes, see note
• 1 1/2 tablespoons mirin
• 1 1/2 tablespoons shoyu
• 1 1/2 teaspoons salt

Recipe

• 1 place water and soup ingredients in large pan bringing to boil over med heat. when it boils remove from heat. let stand a minute then strain thru muslin. check taste, add more salt if needed.
• 2 cook the undo by heating 9 cups water in pan and cook for 8 minutes or according to package. drain under cold running water. wash off starch with your hands. leave in sieve.
• 3 pour soup into large pan and bring to boil. blend the cornstarch with 4 tbsp water. reduce soup heat to medium and gradually add the cornstarch mix. stir constantly. soup will thicken after a few minutes. reduce heat to low.
• 4 mix egg, mustard/cress and onions in small bowl. stir soup to create whirlpool. pour eggs slowly into soup pan.
• 5 reheat undon with hot water from kettle. divide between bowls. pour soup on top. garnish with ginger. serve hot.
• 6 note use kezuri-bushi if you can find it.