Udon Noodles With Egg Broth and Ginger - udon noodles

Method

• Place water and soup ingredients in large pan bringing to boil over med heat.
• When it boils remove from heat.
• Let stand a minute then strain thru muslin.
• Check taste, add more salt if needed.
• Cook the Undo by heating 9 cups water in pan and cook for 8 minutes or according to package.
• Drain under cold running water.
• Wash off starch with your hands.
• Leave in sieve.
• Pour soup into large pan and bring to boil.
• Blend the cornstarch with 4 tbsp water.
• Reduce soup heat to medium and gradually add the cornstarch mix.
• Stir constantly.
• Soup will thicken after a few minutes.
• Reduce heat to low.
• Mix egg, mustard/cress and onions in small bowl.
• Stir soup to create whirlpool.
• Pour eggs slowly into soup pan.
• Reheat Undon with hot water from kettle.
• Divide between bowls.
• Pour soup on top.
• Garnish with ginger.
• Serve hot.
• Note use kezuri-bushi if you can find it.