There are some particular food that I wish to eat when I am unwell. ‘Okayu’ Japanese Rice Porridge and ‘Ojiya’ Egg Rice Porridge are the ones. The other day, I caught a cold and stayed in bed wishing someone to cook this ‘Egg Udon Soup’ for me. Only my husband and son were home and there was no chance they could cook it as they didn’t know how. They need an instruction. So, I have written down the recipe. Next time when I get unwell, I believe one of them will cook it for me.
1 serving Cooked Udon Noodles
1 Spring Onion *thinly sliced diagonally OR finely chopped
1/2 tablespoon Potato Starch *mixed with 1/2 tablespoon Water
1 Egg *whisked
1 cup Water
1 tablespoon Sake (Rice Wine)
1/2 teaspoon Dashi Powder
1/4 teaspoon Salt
2 teaspoons Soy Sauce
1 teaspoon Mirin *this is for slight sweetness
- Place the Soup ingredients in a saucepan, add Udon Noodles, and bring to the simmer over medium heat. *Note: I tend to season the soup very lightly when I am unwell. Alter the amount of Soy Sauce to suit your preference.
- Lower the heat, keep simmering until Udon is soft, add Spring Onion, and keep simmering until Spring Onion is soft. By now, Udon should be very soft.
- Stir in Potato Starch mixture. Once the soup is thickened, add whisked Egg slowly in a circular motion, let the Egg cooked softly, and gently stir.
- *Note: A small amount of grated Ginger is a good addition. You may wish to add extra ingredients such as Baby Spinach OR Wakame.