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.
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