Egg Drop Somen Noodles (Nyumen)
A warm somen noodle (nyumen) recipe featuring fluffy eggs and a flavorful broth, easy to make in just 10 minutes. By lightly thickening the soup before adding the beaten eggs, the eggs turn out fluffy and the broth clings perfectly to the noodles.
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🍳 Cooking Flow
Slice the long green onion and green onion, beat the eggs, and prepare the starch water (slurry). → Boil the somen noodles until firm, rinse under cold water, and drain well. → Bring the soup seasoning and long green onion to a boil in a pot, turn off the heat, and stir in the starch water to thicken. → Bring back to a boil, swirl in the beaten eggs, and gently stir once the eggs float to the surface. → Add the somen noodles to warm through, drizzle with sesame oil, serve in a bowl, and garnish with green onion.
Cooking Steps
Brief Cooking Order
Slice the long green onion and green onion, beat the eggs, and prepare the starch water (slurry). → Boil the somen noodles until firm, rinse under cold water, and drain well. → Bring the soup seasoning and long green onion to a boil in a pot, turn off the heat, and stir in the starch water to thicken. → Bring back to a boil, swirl in the beaten eggs, and gently stir once the eggs float to the surface. → Add the somen noodles to warm through, drizzle with sesame oil, serve in a bowl, and garnish with green onion.
Introduction
A warm somen noodle (nyumen) recipe featuring fluffy eggs and a flavorful broth, easy to make in just 10 minutes. By lightly thickening the soup before adding the beaten eggs, the eggs turn out fluffy and the broth clings perfectly to the noodles.
Step 1
Slice the long green onion diagonally and thinly, and chop the green onion into small rounds.
Step 2
Crack the egg into a bowl and beat well.
Step 3
In a small container, mix 1 tsp of potato starch with 1 tbsp of water to make a starch slurry.
Step 4
Bring a large pot of water to a boil, add the somen, and boil for 30 seconds to 1 minute less than the package instructions.
Step 5
Drain the cooked somen, rinse under cold water to remove the sliminess, and drain thoroughly.
Ingredients List
Important Notes
Since the somen will be warmed in the hot broth later, boiling them for 30 seconds to 1 minute less than the package instructions will ensure they stay firm and delicious. ⏱️
When adding the starch water, make sure to turn off the heat first to prevent lumps, stir quickly, and then reheat. 💡
When adding the eggs, make sure the soup is at a rolling boil and wait for the eggs to float to the top before stirring; this is the key to keeping the broth clear and the eggs fluffy. ⚠️
If you don't have Shiro-dashi (white soup stock), you can substitute it with about 1/2 teaspoon of granule-based Japanese dashi or noodle soup base (mentsuyu). 🍳
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