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Categories:Viewed: 66 - Published at: a year ago
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
Method
- 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.
- 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.
- 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.)
- Place the warmed noodles in the warmed bowls.
- 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.
- Top each portion of noodles with egg drop soup and some chopped scallions.
- Serve immediately with the grated ginger on the side.
