Ingredients

• 1 (16 ounce) can chicken broth
• 1/2 teaspoon soy sauce
• 1/2 teaspoon sesame oil, or to taste
• 1/4 cup finely broken udon noodles
• 2 teaspoons water
• 1 teaspoon cornstarch (optional)
• 2 eggs, beaten
• sea salt to taste
• freshly ground black pepper to taste

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Instructions

1. Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
2. Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.