The ingredients

For 1 serving: 8 mins to make.

• Water (4 cups for 1 bowl serving)

• 4 table spoon of Mentsuyu soup base

• 1 inch length of carrot

• 1 inch of Daikon Radish

• 3 pieces of cabbage

• 1 egg

• 1 udon (frozen)

• some Tororo Konbu (dried kelp)

The Direction

Here are the easy 7 steps:

1. Cut vegetables into small pieces

2. Boil 4 cups of water and add vegetable into the pan

3. Add 4 tablespoons of mentsuyu soup base

4. Boil the water in a separate pan and put 1 frozen udon into the pan to defrost

5. Take out the noodles and put them into the soup with veggies

6. Drop the beaten egg into the broth

7. Serve with the Tororo Konbu on top
   

#1. Cut vegetables into small pieces

Cut them into small pieces so that it will cook fast. We also cut it small so that kids will eat it

#2. Boil 4 cups of water and add vegetable to cook

Add vegetables once it starts to boil.

#3. Add 4 tablespoons of mentsuyu soup base

Here is the handy Japanese soup concentrate we go thru so much in our family.

We call it Mentsuyu, literally means Noodle’s broth.

Men=noodles, Tsuyu=broth for something

The one we have here is called Hontsuyu from Kikkoman (link below for Amazon)

( As an Amazon Associate I earn from qualifying purchases)

This is concentrated soup base for many types of Noodles such as soba and udon for basic soy base noodle soup base.

What it is basically a mix of Soy sauce, Mirin and Dashi in concentrated form.

Concentrated Ratio is 4 to 1.
So you add 4 times the water.

#4. Boil the water on separate pan and put 1 frozen udon into the pan

we go thru this frozen udon so much since my son loves udon.

This is super handy to have in our freezer always.

Asian grocery store usually have them in frozen section.

Comes in 5 pack like this and just defrost it in the boiling water for a few min and ready.

#5. Take out the noodles and put them into the soup

Just like pasta, take only the noodles and put them into the soup and cook it for a while.

I like to just cook a few min so that noodles will take some flavor from the broth.

#6. Drop the beaten egg into the broth

Beat the egg and add them in.

Please do not drop everything at once.
Drop them in little by little.

Make sure soup is somewhat boiling in order to cook the egg fast.

And I like to add them at the end.

it does not take much time to cook it and also I don’t want egg to soak up the soup too much.

You also don’t have to beat the egg either if you like to drop is as is like porched egg.

We do that sometimes.

But then, we drop it directly and then we cover the pan with the lid to make sure egg is at least half cooked.

#7. Serve with the Tororo Konbu

Tororo Konbu is dried and shredded Kelp made into a thin and soft form.

Almost like a cotton candy sheet.

It adds kelp flavor and it also taste good as is.

My son loves it and sometimes he just eats as is like he would eat cotton candy or put it in the rice to eat.

Here is one that we found in Amazon, that’s pretty good!

That is all!

Pretty easy, only thing you really need to make sure it is cooked well is Vegetables and Eggs, and make sure Udon is not defrosted.