Thick White Noodles in Soup, Topped with Eggs and Scallions Recipe | Epicurious

Name: Thick White Noodles in Soup, Topped with Eggs and Scallions Recipe | Epicurious
Ingredients: 1 quart Sanuki Sea Stock; 2 tablespoons light-colored soy sauce (usukuchi shoyu; see Tips, below); 2 tablespoons syrupy rice wine (mirin; see Tips, below); pinch of salt, optional; 1 recipe fresh udon noodles or 8 to 10 ounces dried or semidried udon noodles , cooked (reserve cooking water); 4 large eggs, lightly beaten; 2 scallions, trimmed and finely chopped (white and green portions); 1 small knob fresh ginger, peeled and grated to yield about 2 teaspoons; optional

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_(Tamago Toji Udon) Editor's note: This recipe was adapted by Japanese cooking expert Elizabeth Andoh. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom...

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Ingredients

1 quart Sanuki Sea Stock
2 tablespoons light-colored soy sauce (usukuchi shoyu; see Tips, below)
2 tablespoons syrupy rice wine (mirin; see Tips, below)
pinch of salt, optional
1 recipe fresh udon noodles or 8 to 10 ounces dried or semidried udon noodles , cooked (reserve cooking water)
4 large eggs, lightly beaten
2 scallions, trimmed and finely chopped (white and green portions)
1 small knob fresh ginger, peeled and grated to yield about 2 teaspoons; optional