Tamago Toji Udon with Shiitake and Scallions

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky beaten eggs gently cooked in a savory dashi broth with thick udon noodles, earthy shiitake mushrooms, and fresh scallions for a warming Japanese noodle soup. This Japanese recipe, ready in about 25 minutes, pairs udon noodles, dashi stock, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 420 cal/serving

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Ingredients

200g fresh or frozen udon noodles
3 cups (720 ml) dashi stock
5 medium, stems removed and sliced shiitake mushrooms
3 large eggs
2 tbsp soy sauce
1 tbsp mirin
2 stalks thinly sliced scallions
1 tbsp vegetable oil

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Instructions

Step 1: Bring a large pot of water to a boil and cook 200g udon noodles according to package instructions (usually 3-4 minutes), then drain and set aside.
Step 2: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat and sauté 5 sliced shiitake mushrooms for 3-4 minutes until softened and fragrant.
Step 3: Add 3 cups dashi stock, 2 tbsp soy sauce, and 1 tbsp mirin to the saucepan; bring to a gentle simmer.
Step 4: In a bowl, lightly beat 3 large eggs and slowly pour them into the simmering broth in a thin stream while gently stirring to create silky egg ribbons.
Step 5: Add the cooked udon noodles to the broth and warm through for 1-2 minutes.
Step 6: Ladle the soup into bowls and garnish with 2 thinly sliced scallions before serving immediately.