Whenever we order Chinese takeout, I frequently get egg drop soup. I find the broth in wonton soup to be too bland for my taste buds and like that egg drop soup offers somewhat more flavor. While my cookbook The Book of Japanese Cooking has numerous noodle recipes in it (some soup based, others sans broth), I settled on the one that seemed the most similar to egg drop soup, Noodles with Egg Broth.
Like all of the recipes in this cookbook series, the one for Noodles with Egg Broth is exceptionally easy and has only a couple of steps to it. It was nothing fancy or rich, just a simple recipe that I would equate to comfort food since every cuisine has its own set of “these.” I know that noodles are a ubiquitous staple in Japanese cooking and I’m pretty sure that if something is ubiquitous, it can be considered “comfort” worthy.
Noodles with Egg Broth
recipe courtesy of The Book of Japanese Cooking by Emi Kazuko
14 oz. dried noodles (any type)
2 tablespoons cornstarch
2 oz. cress or watercress (I bought some of this but now have a ridiculous amount leftover so feel free to substitute with parsley if you have that on hand or prefer that taste instead)
4 eggs, beaten
Peeled and grated ginger root, to garnish
6 cups water and 2 teaspoons dashi-no-moto (freeze-dried dashi powder-available at any Asian food store)
Pinch of salt
4 tablespoons soy sauce
1 tablespoon sugar and 2 tablespoons mirin (this is a Japanese rice wine but if you don’t have this on hand you can substitute sake, dry sherry, white wine, or vinegar)
Cook noodles following package instructions and immediately wash away the starch.
In a large saucepan, mix all the ingredients for the broth and bring to a boil. Add the cooked noodles to the broth and when it begins to boil again, remove the noodles and place in 4 individual noodle bowls, keeping the broth at a low simmer. Dissolve the cornstarch in 4-5 tablespoons of water and slowly add to the hot broth stirring all the time. Cook until broth is lightly thickened.
Mix the cress or watercress in the beaten eggs in a bowl and slowly pour the mixture over the surface of the broth. cook 2-3 minutes over medium heat until egg mixture rises to the surface. Remove from the heat and pour 1/4 of the egg broth over each of the 4 noodle bowl. Garnish with a heap of grated ginger root and serve at once.
Makes 4 servings