Udon noodles with egg broth and ginger from Ramen by Heather Whinney
In this dish, called ankake udon, the broth is thickened with cornflour and retains its heat for a long time. A perfect lunch for a freezing-cold day, it can be made with ramen noodles rather than ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 2 1/2 cm/1 in piece of fresh root ginger, peeled and finely grated
- 50 g/2 oz mustard and cress
- 2 spring onions/scallions, finely chopped
- 275 g/10 oz dried udon or ramen noodles
- 1 litre/1¾ pints/4 cups water
- 25 ml/1½ tbsp dark soy sauce
- 25 ml/1½ tbsp mirin
- 4 eggs, beaten
- 7 1/2 ml/1½ tsp salt
- 30 ml/2 tbsp cornflour/cornstarch
- 40 g/1½ oz kezuri-bushi
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