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.