Jung Ho-young's Myeongran Egg Udon
A Japanese-style udon with a rich, savory broth made from bonito stock, enhanced with salty myeongran and soft egg, thickened with starch for a comforting, warm bowl.
Ingredients needed 1 servings
Recipe
Cooking tips
- Frozen udon noodles are already partially cooked, so avoid over-stirring; just cook briefly until they naturally loosen for a chewy texture.
- Add the starch slurry gradually—adding too much at once can cause clumping—adjust thickness as needed.
- Avoid vigorous stirring after adding the egg, as it can make the broth cloudy; instead, let it sit or gently shake the pot for clean results.
Recommended for
- Those craving a warm, thick udon soup on cold days.
- Fans of the savory-sweet harmony between myeongran and soft egg.
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