Udon Noodles With Egg Broth and Ginger
- 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 12 ounces bonito flakes, see note
- 1 12 tablespoons mirin
- 1 12 tablespoons shoyu
- 1 12 teaspoons salt
- 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.
- 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.
- 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.
- Mix egg, mustard/cress and onions in small bowl.
- Stir soup to create whirlpool.
- Pour eggs slowly into soup pan.
- Reheat Undon with hot water from kettle.
- Divide between bowls.
- Pour soup on top.
- Garnish with ginger.
- Serve hot.
- Note use kezuri-bushi if you can find it.
udon noodles, cornstarch, eggs, mustard, baby mustard, scallions, gingerroot, water, bonito flakes, mirin, shoyu, salt
Taken from www.food.com/recipe/udon-noodles-with-egg-broth-and-ginger-204043 (may not work)