Egg Ankake Udon
  1. Thinly slice the negi diagonally. Lightly beat the eggs.

  2. Add the broth ingredients and sliced negi to a pot. Bring to a boil, then simmer for 3 minutes.

  3. Turn off the heat and stir in the slurry. Bring back to a boil until thickened.

  4. Slowly drizzle in the beaten eggs. Wait 10 seconds, then gently stir.

  5. Cook the frozen udon, then pour over plenty of hot soup. Top with green onion and shichimi togarashi, if desired.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍜Noodle Dish

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

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