Tomato Egg Udon Noodle Soup

• eggs, to taste↗
• tomatoes, diced, skin on, to taste↗
• shimeji mushrooms, mushrooms↗
• cabbage, to taste
• Water, only half as much as usual↗
• 1 kombu soup packet
• 1 udon noodles

Steps

1. 1.Scramble the eggs in the pot first, then set them aside.0:03
2. 2.Add the diced tomatoes to the pot, skin on.0:07
3. 3.Stir-fry the tomatoes until they break down into a pulp, which makes the soup base richer.0:10
4. 4.Add the mushrooms and the cabbage.0:14
5. 5.Add water, only about half as much as you'd normally use, because the cabbage releases water as it cooks.0:19
6. 6.Add the kombu soup packet in place of meat broth.0:21
7. 7.Cover and simmer until the vegetables are soft.0:24
8. 8.Add the udon noodles and cook until loosened and heated through.0:25
9. 9.Return the scrambled egg to the pot.0:29
10. 10.The soup packet is already salty, so only season lightly if needed, then serve.0:31