Udon Noodle Soup with Miso & Soft-Boiled Eggs

Udon Noodle Soup

with Miso & Soft-Boiled Eggs

Group Created with Sketch. 45 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving

Hearty, delightfully chewy udon noodles are a Japanese comfort food staple perfect for pairing with umami-rich broths. Here, we’re making our udon noodle soup with white miso—a Japanese fermented soybean paste perfect for highlighting delicate flavors. We're finishing each bowl with a soft-boiled egg, whose creamy, rich yolk is perfect for stirring into the broth.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce.

Heat a small pot of water to boiling on high.

Peel and finely chop the garlic

Peel and finely chop the ginger.

Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.

Peel the carrot and thinly slice into rounds.

Cut off and discard the root end of the bok choy; roughly chop.

Cut the lime in half crosswise.

Roughly chop the peanuts.

Cook & peel the eggs:
2 Cook & peel the eggs:

Carefully add the eggs to the pot of boiling water. Cook for exactly 7 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process.

When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and set aside in a warm place.

Cook the aromatics:
3 Cook the aromatics:

While the eggs cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot.

Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.

Add the carrot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Start the soup:
4 Start the soup:

While the eggs continue to cook, add the miso paste, hoisin sauce and 5 cups of water to the pot. Heat to boiling on high.

Once boiling, reduce the heat to medium and cook, stirring occasionally, 7 to 9 minutes, or until reduced in volume by about ¼.

Add the bok choy and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the bok choy stems have softened and the leaves have wilted.

Finish the soup:
5 Finish the soup:

To the pot, add the noodles (carefully separating with your hands before adding), sesame oil and the juice of both lime halves. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat; season with salt and pepper to taste.

Carefully remove and discard the dried lime.

Plate your dish:
6 Plate your dish:

Divide the finished soup between 2 bowls.

Halve the peeled eggs lengthwise and season with salt and pepper. Top the soup with the seasoned eggs.

Garnish with the peanuts and green tops of the scallions. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce.

Heat a small pot of water to boiling on high.

Peel and finely chop the garlic

Peel and finely chop the ginger.

Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.

Peel the carrot and thinly slice into rounds.

Cut off and discard the root end of the bok choy; roughly chop.

Cut the lime in half crosswise.

Roughly chop the peanuts.

2 Cook & peel the eggs:

Carefully add the eggs to the pot of boiling water. Cook for exactly 7 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process.

When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and set aside in a warm place.

Cook & peel the eggs:
Cook the aromatics:
3 Cook the aromatics:

While the eggs cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot.

Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.

Add the carrot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

4 Start the soup:

While the eggs continue to cook, add the miso paste, hoisin sauce and 5 cups of water to the pot. Heat to boiling on high.

Once boiling, reduce the heat to medium and cook, stirring occasionally, 7 to 9 minutes, or until reduced in volume by about ¼.

Add the bok choy and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the bok choy stems have softened and the leaves have wilted.

Start the soup:
Finish the soup:
5 Finish the soup:

To the pot, add the noodles (carefully separating with your hands before adding), sesame oil and the juice of both lime halves. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat; season with salt and pepper to taste.

Carefully remove and discard the dried lime.

6 Plate your dish:

Divide the finished soup between 2 bowls.

Halve the peeled eggs lengthwise and season with salt and pepper. Top the soup with the seasoned eggs.

Garnish with the peanuts and green tops of the scallions. Enjoy!

Plate your dish: