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An overhead shot of a bowl of curry egg drop udon soup.

Curry Egg Drop Udon

Japanese curry egg drop udon is a hearty and satisfying dish!  Curry egg drop udon is like your typical Japanese curry udon, but made even better!  Chewy udon noodles coated in a thick and flavourful curry broth, with the extra element of silky strands of beaten egg that will be enjoyed with each mouthful.   This curry udon recipe is perfect for a winter dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 serves
Course: Dinner
Cuisine: Japanese, Asian
Ingredients Method Notes

Ingredients
  

  • 6 cup dashi store-bought or homemade
  • 6 tsp mirin
  • 6 tsp shoyu or regular light soy sauce
  • 6 tsp sugar
  • 1 1/2 tsp salt
  • 2 serves udon noodles*
  • 3/4 Ib pork belly thinly sliced
  • 1/2 onion thinly sliced
  • 5 cubes Japanese curry
  • 2 eggs
Optional garnish
  • 1 stalk scallions thinly sliced

Method
 

  1. To make the soup base, bring dashi to a simmer in a small to medium sized pot.  Add mirin, shoyu, sugar, and stir to combine.
  2. Boil the udon noodles as directed on the package.  Rinse under cold water,drain, divide equally into 2 serving bowls, and set aside.
  3. In a medium-sized pot, saute the pork belly until no longer pink in colour.  Add onions and continue to saute until softened
  4. Add in the dashi soup base into the pot containing the cooked pork belly.  Bring the soup base to a boil, then reduce to low heat immediately.  Add the curry cubes and stir until dissolved.  Continue to boil, stirring occasionally, until desired thickness is achieved.  If the soup is too thick, add a little water to thin it out.
  5. Meanwhile, beat 2 eggs in a small bowl.  Once desired thickness of the curry broth is reached, while stirring the soup vigorously with chopsticks or a wooden spoon, slowly pour beaten eggs into the pot.
  6. Pour curry broth over udon noodles, garnish with scallions, and serve immediately.

Notes

*Types of udon noodles – For the yummiest udon experience, use the freshest udon noodles you can get.  For store bought udon noodles, there are dried and shelf stable options.  While both versions are delicious, I would recommend the shelf stable udon noodles over the dried ones, for a more authentic bowl of udon noodle soup.  However, if you have time and energy, go the extra mile, and make fresh udon noodles from scratch!  These will give you the best result!
Cooking udon noodles – While the recipe says to cook the udon noodles as directed on the package, it might be a good idea to try a little piece of udon noodle to see if it is cooked properly.  Ideally, you will want the texture to be al dente.  This will prevent the noodles from getting too soggy as it sits in the soup base later on.
Making egg drop curry broth – An egg drop broth has silky stands of egg.  To achieve the best egg drop effect, beat the eggs in a small bowl, until all the egg whites have broken up and even consistency of the egg is achieved.  To successfully make this egg drop curry broth, it is important to stir continuously the curry broth continuously while slowly pouring in the beaten egg.  You will end up with delicate strands of egg in your curry broth.
Additional toppings – Like with many of my recipes, I love the option of adding extra toppings!  You can make this into a curry udon with katsu or tempura for some crunch!  
Did you make this recipe?  Mention @therumblytummy_ and use the hashtag #therumblytummy !