Mushroom and Egg Drop Udon

Udon / Hot /

  • 1 serving
  • 20 mins
A steaming bowl of udon using Mushroom Flavor Udon topping with 3 kinds of mushroom, egg, and cilantro

Fall is a season full of soul and flavor, and an excellent time for mushrooms! Who can say no to a steaming bowl of udon, better yet, udon with mushrooms? This simple recipe uses our Mushroom Flavor Udon and is perfect to warm your body and soul on a chilly autumn day.

1 serving

Cook Time
20 mins




  • 1 serving Mushroom FlavorUdon


  • 1 pack MushroomFlavor Udon Soup Seasoning
  • 1 ¼ cups Hot Water


  • ¼ bunch Shimeji trim roots and separate stalks
  • 1 Mushroom thinly sliced
  • ¼ bunch Enoki Mushroom trim off root part and cut bunch in half
  • 1 cup Water for ankake sauce/gravy sauce
  • 1 tsp Powdered Dashi
  • 1 tbsp Soy Sauce
  • 1 tbsp Mirin
  • 1 tbsp Water for starch
  • 1 Egg beaten
  • Cilantro
  • ¼ Carrot chopped into 3-5mm thick pieces, shaped with flower cutter, boiled in saltwater


  • In a large pot, add 1 cup of water, powdered dashi, soy sauce, mirin and bring to a boil. Then add shimeji, shiitake, and enoki mushrooms and let it simmer. Mix 1 tbsp of water with 1 tbsp of potato starch and pour in mixture into the pot to thicken. Pour in 1 beaten egg in a circular motion and turn off heat when egg is cooked. (Don’t mix the egg to avoid a cloudy soup broth). Your ankake sauce is ready!
  • In a separate pot, prepare the udon by following the package instructions. Transfer udon and soup into serving bowl.
  • Pour the ankake sauce over the udon and top it with cilantro and decorate with flower cut carrots.

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