Thick White Noodles in Soup, Topped with Eggs and Scallions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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(Tamago Toji Udon)Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. Ingredients:
1 quart sanuki sea stock |
2 tablespoons light-colored soy sauce (usukuchi shoyu; see tips, below) |
2 tablespoons syrupy rice wine (mirin; see tips, below) |
pinch of salt, optional |
1 recipe fresh udon noodles or 8 to 10 ounces dried or semidried udon noodles , cooked (reserve cooking water) |
4 large eggs, lightly beaten |
2 scallions, trimmed and finely chopped (white and green portions) |
1 small knob fresh ginger, peeled and grated to yield about 2 teaspoons; optional |
Directions:
1. In a medium stockpot, combine the stock, soy sauce, and rice wine and heat to the point where small bubbles appear at the rim of the saucepan. Taste and adjust with a pinch of salt, if necessary.
2. As you heat the soup, warm the bowls in which you will serve the noodles. Use a ladle to carefully scoop out boiling hot water from the pot in which the noodles were cooked and fill each serving bowl half way. Place a flat plate over the top of each bowl until ready to fill with noodles; this lid helps retain heat.
3. Re-heat previously cooked, rinsed noodles: Place them in a deep, conical-shaped strainer (an Asian-style men koshi or a European-style chinois) and briefly dip them back in the boiling water two or three times. Jiggle and swish as you submerge them to separate any clusters. Lift the strainer out of the boiling water and shake and tap to remove excess water. (Or, place the noodles directly in the pot of boiling water, swish and stir, then strain them out into an ordinary colander.)
4. Place the warmed noodles in the warmed bowls.
5. Re-heat the seasoned soup stock until piping hot, then stir vigorously in a clockwise direction. Pour in the beaten eggs in a steady stream. Stir once in a counter-clockwise direction, then remove the pot from the stove.
6. Top each portion of noodles with egg drop soup and some chopped scallions. Serve immediately with the grated ginger on the side.
7. Elizabeth Andoh shares her tips with Epicurious: ·For this recipe, it's important to make the stock from scratch. Avoid the powdered and liquid instant stock products and noodle dipping sauces found in Asian grocery stores. They are typically filled with chemical additives that are of questionable health and nutritional value, and they taste dreadful. Homemade dashi takes little time and effort, and you will be well rewarded in flavor. ·Shoyu (soy sauce) is used in two varieties in the Japanese kitchen: koikuchi, the all-purpose dark variety (sold as regular soy sauce in the U.S.); and usukuchi, a saltier, lighter-colored but full-strength version (sold as light soy sauce in the U.S.). For this recipe, I recommend the light variety, but note that it is NOT the same as soy sauce labeled lite or low-sodium. (Low-sodium soy sauce, developed for the American consumer, will not give an authentic flavor.) ·Low-alcohol mirin (syrupy rice wine) is not a drinking wine. Rather, it is used in cooking as a seasoning and glazing agent. Hinode and Musashinagara are high-quality brands available in the U.S.
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