Recipe: How To Make Tamago Toji Udon (Egg Drop Noodle Soup)


Create one of Japan’s favourite udon soup dishes at home with this Tamago Toji Udon recipe. This dish is easy to make and sure to be a household favourite before too long.


(for 2-3 servings)

300g Udon Flour

1tsp Sea Salt

130ml Water

3 tbs Potato Starch, for dusting

egg drop soup (for one serving)

400ml Dashi

1 tbsp Mirin

½ tsp Sea Salt

1 tbsp Soy Sauce

2 Eggs

1 tbsp Spring Onions, finely chopped

Shichimi Chili Powder (optional)


Homemade udon noodles

  1. Place udon flour and salt in a bowl and blend well.
  2. Add water in the bowl and knead until the dough is firm and smooth.
  3. The firmness should be similar to an earlobe.
  4. Transfer the dough onto a clean work surface.
  5. Pound the dough using a rolling pin.
  6. Once the dough is flat, fold dough back and pound again.
  7. Repeat this procedure 5 times to work the gluten.
  8. Cover the dough in cling film and set aside in room temperature for 2 hours.
  9. Remove cling film and place dough on the work surface. Sprinkle potato starch and roll dough out to 1cm thickness using a rolling pin. Fold dough to thirds and cut dough into 1cm thick strips.
  10. Cook udon in boiling water for 10 minutes.  Drain well.

Udon noodles in egg drop soup

  1. Combine dashi, mirin, sea salt, soy sauce in a pot over medium heat and bring to the boil.  Beat 2 eggs and add slowly into the boiling soup.
  2. Turn heat off immediately once the eggs float to the surface.
  3. Place udon in a bowl and add the egg drop soup.  Garnish with spring onions and serve with shichimi chilli powder.

Watch our easy to follow video for clear instructions.