Udon recipe - ingredients, nutrition and when to eat it
A simple bowl of chewy udon and egg in warm anchovy broth, with a clean, comforting flavor.
A simple bowl of chewy udon and egg in warm anchovy broth, with a clean, comforting flavor. It’s easy to prepare for a busy lunch or an easy-on-the-stomach dinner.
Japanese · 20 minutes to cook
Nutrition (per 736g serving): 355.5 kcal · protein 19.6g · carbohydrate 53g · fat 5.6g · sodium 1121.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Loosen the udon in warm water first to help keep the broth clear.
Tips: After adding the egg, leave it still for a moment so the broth doesn’t turn cloudy.
Tips: Season to taste at the end, since the noodles and soy sauce affect the saltiness.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Dried anchovies — 8 pc
- Egg — 1 pc
- Green onion — 0.3 pc
- Soy sauce — 0.7 Tbsp
- Garlic — 1 tsp
- Water — 450 ml