Wednesday, February 26, 2020

Shoyu Udon Egg Drop Soup

We just got back home from Mardi Gras and it was a jam packed long weekend full of family, parades, friends, beads, king cake, drive through daiquiris, a formal ball, po-boys and fun! As great as our quick trip was, once I got home to the freezing temperatures and endless laundry here all I wanted was something quick, warm and comforting and this totally fits the bill! Using minimal ingredients and time, this soup is so cozy and filling. I hope you love it as much as I do!

Shoyu Udon Egg Drop Soup
2 2/3 cups water
1 ½ teaspoons cornstarch
2 large eggs, lightly beaten
2 Tablespoons sliced green onion

In a large sauce pot bring the water up to a boil over medium high heat. 

While the water is heating, whisk together the cornstarch and 2 teaspoons of cold water. 

Once the water comes to a boil, stir in the cornstarch mixture and soup base packets. Lower the heat to medium and allow the soup to simmer for 3 minutes. Add the udon noodles and continue to cook for 2 more minutes. Once the noodles are tender, use a spaghetti spoon or large slotted spoon and scoop the udon noodles into 2 serving bowls.

Once the udon is removed, stir the broth gently in a circular motion and slowly pour the beaten egg into the hot broth. Allow to cook for 1-2 minutes, or until the egg mixture has fully cooked.

Divide the egg drop broth mixture between the 2 bowls, sprinkle with green onion and serve immediately.  

Makes 2 servings.

I am taking part in JSL Foods 2nd Fortune Udon Noodle Blogger Recipe Challenge. They are celebrating their new packaging designs and their new simplified ingredient list that is only 4 ingredients!! You can sign up here to be part of the Noodle Club and receive a free coupon code to use and you can purchase Fortune Udon noodle products at United Supermarkets and HEB Supermarkets
You can find JSL Foods and all of their fabulous products HERE, on FacebookTwitter and 

#fortunenudonoodles #cheftyaki #udonsoups

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