Udon noodles served in thick soup are generally called ankake udon. Many different ingredients can be cooked in the thick soup.
Yield: 2 servings
- 3 1/3 cup dashi
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 1/4 enoki mushrooms, cut into 1 inch lengths
- 4 green beans, thinly sliced
- 1/2 negi, thinly sliced
- 2 Tbsp katakuriko starch, mixed with 2 Tbsp water
- 1 egg, beaten
- 2 packages pre-boiled udon noodles
- Heat dashi in a medium pan on medium heat.
- Add soy sauce, and mirin in the soup.
- Add green beans and enoki mushrooms and simmer until green beans are softened.
- Add negi slices.
- Turn up the heat to high and bring to a boil.
- Put the katakuriko starch mixture in the soup and stir well.
- Pour beaten egg in the soup, stirring. Stop the heat.
- Meanwhile, boil water in a large pan and heat udon noodles as indicated in the package.
- Drain the udon and divide into two serving bowls.
- Pour the soup over the udon.