Main ingredients 🥩
udon noodlesmixed seafoodshrimpbok choyonioneggssoy saucemushroom powder
Yeo Kyung-ok's Egg Udon
A clear, refreshing broth with no grease, featuring soft, silky eggs—perfect for people of all ages seeking a clean, satisfying seafood egg udon.
🙋 Recommended for
- ⭐ Those looking for a light, stomach-friendly soup instead of greasy dishes
- ⭐ Parents seeking nutritious, gentle noodle meals for children who can't tolerate spicy food
Ingredients needed 🛒1 servings
- udon noodles 1 pack
- store-bought mixed seafood 1/2 cup
- shrimp 2 pieces
- onion 1/4 piece
- bok choy 1 bunch
- egg 1 piece
- soy sauce 1/2 tablespoon
- mushroom powder 1 tablespoon
- salt a pinch
Recipe 🍳
- Blanch the frozen mixed seafood and shrimp briefly in boiling water to prevent fishy odor, then set aside.
- Slice the onion, cut the bok choy into bite-sized pieces, and beat the egg in a bowl until smooth.
- In a pot, add 450cc of water, 1/2 tablespoon of soy sauce, and 1 tablespoon of mushroom powder to create the broth base.
- Add the prepared onion, bok choy, and blanched seafood to the pot and simmer for a moment.
- Pre-cook the udon noodles and either keep them warm or place them in serving bowls.
- When the broth comes to a rolling boil, slowly pour the beaten egg mixture around the edges of the pot.
- Do not stir immediately after adding the egg; wait until the whites begin to softly set before gently stirring to form soft curds.
- Once the egg is cooked to perfection, pour the clear broth and solids over the prepped udon noodles to finish.
- Blanch the seafood and prepare the vegetables and beaten egg.
- Make the broth by adding soy sauce and mushroom powder to water, then bring it to a boil with vegetables and seafood.
- Pour the egg mixture into the boiling broth when it’s bubbling, let it cook into soft, fluffy strands, then serve over pre-cooked udon noodles.
Cooking tips 💡
- Do not stir immediately after adding the egg mixture, as vigorous stirring will cloud the broth and break up the egg. Wait until the surface begins to set, then gently stir to preserve a smooth, tender texture and clear broth.
- Since this recipe contains no oil, the broth is naturally light and clean. If you prefer a slightly spicy kick, sprinkle a little gochugaru at the end.
- You can substitute mushroom powder or dried shiitake powder with chicken stock or dashi for a richer, more savory broth.
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