- 1 (16 ounce) can chicken broth
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sesame oil, or to taste
- 1/4 cup finely broken udon noodles
- 2 teaspoons water
- 1 teaspoon cornstarch (optional)
- 2 eggs, beaten
- sea salt to taste
- freshly ground black pepper to taste
- Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
- Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.
03/27/2018
recipepes.com
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