How to Make Silky Egg Drop Udon Soup with Chicken

dashi stock

🥗Healthier: homemade vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, while chicken broth is more economical.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness of mirin.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are more accessible and less expensive.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

Heat a pan on medium with a drizzle of oil.

Add 150 g of chicken thigh skin-side down, sprinkle with salt and pepper, and fry for about 3 minutes.

Flip the chicken and cook for another 2 minutes, then set the pan aside.

In another pan, add 500 mL of dashi stock, 1 teaspoon of salt, 1 teaspoon of soy sauce, 1 teaspoon of mirin, and 0.5 teaspoon of grated ginger.

Bring the mixture to a boil over medium heat, then lower to a simmer.

Make a slurry by mixing 1 tablespoon of cold water with 1 tablespoon of potato starch in a bowl, then pour it into the broth and mix.

Add the cooked chicken and its juices along with 30 g of sliced negi to the broth.

Whisk 2 eggs in a bowl, then increase the heat back to medium and pour the eggs into the broth 1/3 at a time, waiting for them to float before adding more.

Once all the eggs are cooked, take the pan off the heat.

Serve the broth over a bowl of cooked udon noodles rinsed with hot water.

Top with chopped green onions and a sprinkle of jimy chili pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens