Ingredients
2
2 servings
- •1 (16 ounce) can chicken broth
- •½ teaspoon soy sauce
- •½ teaspoon sesame oil, or to taste
- •¼ cup finely broken udon noodles
- •2 teaspoons water
- •1 teaspoon cornstarch (Optional)
- •2 eggs, beaten
- •sea salt to taste
- •freshly ground black pepper to taste
Instructions
- Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
- Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.
Nutritional Facts
Per 2 servings
- Calories: 194
- Carbohydrate: 21g
- Fat: 7g
- Fiber: 0g
- Protein: 10g
- Sugar: 2g
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