Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
2
Yield:
2 servings
Ingredients
Directions
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.
Photography: Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
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.
Photography: Carson Downing / Food Styling: Holly Dreesman / Prop Styling: Gabriel Greco
Cook's Note:
Be careful to keep stirring the soup while you add the egg or it will clump up. Stir briskly if you're worried about this. Over-stirring is not as much of a problem as under stirring. I like to have wheat toast with this, since it is not very heavy.
Nutrition Facts (per serving)
| 194 | Calories |
| 7g | Fat |
| 21g | Carbs |
| 10g | Protein |
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