Cold Udon Noodles with Carrot and Egg
Updated: Nov. 5, 2025
Total Time: 15 minutes | Servings: 1 person
Ingredients
6 ounces (170g) fresh udon noodles (or adjust for dry/frozen varieties as noted)
1 large egg (50g, room temperature)
3 tablespoons bonito-flavored soy soup base (e.g., Kikkoman Hon Tsuyu, adjust to taste)
1 large carrot (120g), peeled and sliced diagonally into ¼-inch (0.6cm) rounds
½ sheet nori, cut into thin strips (for garnish)
Preparation
Step 1: Prepare Carrots and Water
In a small saucepan, bring 1.5 cups (360ml) of water to a rolling boil. Add the carrot rounds and cook for 1 minute to soften slightly while retaining texture.
Step 2: Cook Udon and Egg (Adjust for Noodle Type)
For fresh/frozen udon (1–1.5 minutes to cook):
After boiling carrots, add udon noodles and gently submerge. Return to a boil, then reduce heat to low.
Carefully crack the egg into the boiling water, positioning it in a small "nest" formed by the noodles (or directly into the water if space allows). Simmer at low heat for 5–6 minutes to cook the egg to desired doneness (e.g., 5 minutes for soft-boiled, 8 minutes for hard-boiled).
For dry udon (8–10 minutes to cook):
Add udon noodles and the egg directly to the boiling water (carrots added 1 minute later to prevent overcooking). Bring to a boil, then reduce heat to low.
Cook for 4–5 minutes until noodles are tender and egg whites are set, then add the carrot rounds. Continue simmering for 1–2 minutes to fully cook carrots.
Step 3: Incorporate Soup Base and Cool
Lower heat to minimum, stir in the bonito soy soup base, and let the mixture sit off heat for 1 minute to meld flavors. Remove from heat and allow to cool to room temperature (≈20°C/68°F) before refrigerating.
Step 4: Chill and Serve
Transfer the noodle-egg-carrot mixture to an airtight container. Add 1–2 tablespoons of the soup base (adjust for richness) and refrigerate for at least 1 hour (preferably 2–4 hours for optimal texture). Pack nori strips separately for garnish.
Pro Tips for Optimal Results
Egg Doneness: For a runny yolk, reduce egg cooking time to 4 minutes; for a soft-boiled yolk, 5–6 minutes; for hard-boiled, 8–10 minutes.
Noodle Texture: Avoid overcooking noodles. Fresh udon should be tender but not mushy; dry udon needs 8–10 minutes total cooking.
Calorie Adjustment: The 746 calories (per original recipe) may include additional broth or butter. For 1 serving with 6oz udon (≈320 cal), 1 egg (70 cal), 3 tbsp soup base (45 cal), and 1 carrot (30 cal), total is ~465 cal (conservative estimate).
User Comments & Notes
"Dry udon boiled for 4 minutes, egg added, then another 6 minutes—resulted in mushy, gluey noodles." Adjustment: For dry udon, reduce total cooking time to 8–10 minutes (noodles + egg + carrots).
"Optimal timing: Poach egg separately, then add noodles/carrots for 1–2 minutes." Method: For frozen noodles, this ensures egg and noodles finish simultaneously.
"Carrot first: boil 1 minute, then noodles/egg (4–5 min), then soup base." Refined Steps: As outlined in Step 2–3, this sequence preserves carrot crunch and noodle texture.
Note: Bonito soy soup base (e.g., Kikkoman Hon Tsuyu) is available at Asian markets or online. Substitute with dashi + soy sauce for a lighter version.
