Mushroom Egg Drop Udon (Tamago Toji Udon)
Mushroom Egg Drop Udon (Tamago Toji Udon)
Egg Drop Udon, known as Tamago Toji Udon (卵とじうどん) in Japan, is one of the coziest noodle dishes you'll find at traditional udon shops. Thick, chewy udon noodles are served in a savory dashi-based broth, then finished with silky ribbons of egg that make the soup rich, comforting, and satisfying.
When I was a college student in Japan, this was one of my favorite meals whenever I wanted something warm, filling, and affordable. Compared to a simple bowl of Kake Udon, the added egg made it feel much more substantial while still being inexpensive.
For my version, I like adding shimeji mushrooms, which give the broth even more umami and make it feel like a complete meal. It's one of those recipes I still make when I need a quick lunch or an easy dinner on a busy day.
Best of all, it comes together in just 10 minutes using frozen udon noodles.
Why You'll Love This Recipe
Ready in just 10 minutes
Cozy Japanese comfort food
Made with simple pantry ingredients
Protein from egg makes it more filling
Shimeji mushrooms add natural umami
Great for lunch or a light dinner
What is Tamago Toji Udon?
"Tamago" means egg, while "Toji" refers to binding ingredients together with egg. In Japanese cooking, dishes ending in toji are finished by gently pouring beaten egg into simmering broth.
Unlike egg drop soup, the broth is lightly thickened with potato starch before adding the egg. This helps create soft, silky egg ribbons that stay suspended throughout the soup instead of sinking to the bottom.
Ingredient Notes
Frozen Udon Noodles
Frozen udon has the best chewy texture and cooks in just about a minute. Fresh or dried udon can also be used.
Mentsuyu
Mentsuyu is a Japanese noodle soup base made from soy sauce, dashi, mirin, and sugar. It creates a flavorful broth with very little effort. If you don't have it, you can use a mixture of 1/2 tbsp dashi powder, 1 tbsp soy sauce, 1 tbsp mirin.
Shimeji Mushrooms
Shimeji mushrooms add a mild earthy flavor and absorb the savory broth beautifully. You can also substitute:
Shiitake mushrooms
Oyster mushrooms
Enoki mushrooms
Button mushrooms
Cremini mushrooms
Potato Starch
The starch slightly thickens the broth, allowing the egg to form beautiful silky ribbons.
Tips for Perfect Egg Ribbons
Keep the soup at a gentle boil before adding the egg.
Stir the soup slowly in one direction.
Pour the beaten egg in a thin stream.
Wait several seconds before stirring again so the egg can set.
Don't overcook the egg—it should stay soft and tender.
Variations
You can customize this bowl by adding:
Spinach
Bok choy
Wakame seaweed
Kamaboko (fish cake)
Chicken
Thinly sliced pork
Tofu
RECIPE
Servings: 1
Time: 10 min
Ingredients:
1 serving udon noodles (frozen)
1 egg (beaten)
2 cups water
1 handful of Shimeji mushrooms (or any mushrooms of your choice)
1 tbsp potato starch + 1 tbsp water
chopped scallions
Instructions:
Prepare the Soup
In a pot, combine water, mentsuyu, and Shimeji mushrooms.
Bring the mixture to a boil over medium heat.
Cook the Udon
Add your frozen udon noodles directly into the boiling soup.
Cook the noodle for about 1 minute, just until the noodles are tender.
If using fresh udon, use another pot to cook by following the cooking time on the package, drain, rinse quickly to remove the starch.
Transfer the Noodles
Once the udon is cooked, carefully transfer the noodles into a serving bowl, leaving the soup and mushrooms in the pot.
Thicken the Soup
In a small bowl, mix 1 tablespoon of potato starch with 1 tablespoon of water to make a slurry.
Stir the slurry into the boiling soup to thicken it slightly.
Add the Egg
While stirring the soup in a circular motion, slowly pour in the beaten egg.
Allow the egg to cook for a few seconds without stirring, creating beautiful egg ribbons in the soup.
Pour the Soup Over the Noodles
Once the egg has set, pour the thickened broth over the noodles in your serving bowl.
Garnish and Serve
Top with chopped scallions for added freshness and serve your Tamago Toji Udon.
FAQ
Can I use fresh udon?
Yes. Cook according to the package instructions, drain, and briefly rinse before adding to the serving bowl.
Can I make this vegetarian?
Yes, use a vegetarian mentsuyu or make the broth with kombu and shiitake dashi.
Can I skip the potato starch?
You can, but the egg ribbons won't be as soft or evenly suspended throughout the broth.
What other mushrooms work well?
Shiitake, oyster, enoki, cremini, and button mushrooms all work well.
Can I make it gluten-free?
Yes, use gluten-free tamari and gluten-free noodles.
