Udon Noodles in Egg Drop Soup

• 2 portions Udon noodles
• 125 ml Mentsuyu (3x concentrate)
• 1 tbsp Mirin
• 500 ml Water
• 2 Egg
• 1 tbsp Katakuriko
• 1 to garnish Mitsuba

1. Combine the katakuriko with a tablespoon of water (not listed) for the katakuriko slurry.
2. In a separate bowl, whisk the eggs.
3. Pour the mentsuyu, mirin, and water into a pot to boil.
4. Add the katakuriko slurry and boil again to thicken the soup.
5. Turn the heat off.
6. Swirl in the beaten eggs slowly, and cover with a lid.
7. The eggs will cook in residual heat.
8. Prepare another pot to cook the udon noodles.
9. Drain in a colander and transfer to a noodle bowl.
10. Pour the Step 3 soup, sprinkle mitsuba on top and it's done.

noodles, mirin, egg, katakuriko

Taken from cookpad.com/us/recipes/146354-udon-noodles-in-egg-drop-soup (may not work)