‘Nikomi’ Simmered Udon & Egg Soup

Heat Dashi Stock and Sake (Rice Wine) in a large saucepan or pot, season with Salt, Soy Sauce and Mirin.

Add Cooked Udon Noodles and Dried Cut Wakame, and cook until Udon Noodles are soft, OR absolutely soft. *Note: As you cook longer, you have less soup as the noodles suck up the soup.

Add finely chopped Spring Onion, add Potato Starch mixture, and stir. When the soup is thickened, add Egg, and stir until Egg is softly cooked.

Note: When you cook the noodles absolutely soft, you don’t have much soup and you don’t need to add Potato Starch at all.

Tips: A small amount of grated Ginger is a good addition.