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Udon Noodle & Tatsoi Soup
with Japanese Curry Broth & Soft-Boiled Eggs
20 MIN
2 Servings
From the Test Kitchen
Curry powders were first introduced to Japan in the 19th Century. Today, you can taste the defining flavors of curry—an assortment of warm spices including turmeric, coriander and cumin—in many Japanese dishes, including curry udon noodle soup. Our take on this Japanese standard uses a signature spice blend to season a light, citrusy soy broth. We’re filling the broth with fresh udon noodles, tender tatsoi and shiitake mushrooms—and topping it all off with luscious soft-boiled eggs.
Get Cooking-
NutritionPER SERVING
-
Calories560 Cals (est.)
fresh
ingredients
Title
-
2 Farm Eggs
- ½ lb Fresh Udon Noodles
-
6 oz Tatsoi
- 6 oz Shiitake Mushrooms
-
4 cloves Garlic
- 2 Scallions
-
1 Lime
-
2 Tbsps Soy Glaze
-
1 1-Inch Piece Ginger
- ¼ cup Ponzu Sauce
-
1 Tbsp Japanese Curry Spice Blend (Garam Masala, Yellow Curry Powder, Ground Cinnamon, Ground Nutmeg, Ground Turmeric & Ground Star Anise)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root ends of the tatsoi; separate the leaves. Quarter the lime.
2
Start the soup:
In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
3
Make the broth:
Add the spice blend to the pan of vegetables and cook, stirring frequently, 30 seconds to 1 minute, or until lightly toasted and fragrant. Add the soy glaze, ponzu sauce and 3 cups of water. Simmer, stirring occasionally, 2 to 3 minutes, or until thoroughly combined.
4
Cook & peel the eggs:
While the broth simmers, carefully add the eggs to the pot of boiling water and cook for exactly 6 minutes. Drain thoroughly; 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. Set aside in a warm place.
5
Finish the soup:
While the eggs cook, add the noodles and tatsoi to the pan of broth; cook, stirring occasionally, 3 to 5 minutes, or until the noodles are tender and the liquid is slightly reduced in volume. Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste.
6
Plate your dish:
Slice the peeled eggs in half. Divide the finished soup between 2 bowls. Top with the sliced eggs; season with salt and pepper. Garnish with the green tops of the scallions. Serve with the remaining lime wedges on the side, if you’d like. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root ends of the tatsoi; separate the leaves. Quarter the lime.
2
Start the soup:
In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy. Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
3
Make the broth:
Add the spice blend to the pan of vegetables and cook, stirring frequently, 30 seconds to 1 minute, or until lightly toasted and fragrant. Add the soy glaze, ponzu sauce and 3 cups of water. Simmer, stirring occasionally, 2 to 3 minutes, or until thoroughly combined.
4
Cook & peel the eggs:
While the broth simmers, carefully add the eggs to the pot of boiling water and cook for exactly 6 minutes. Drain thoroughly; 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. Set aside in a warm place.
5
Finish the soup:
While the eggs cook, add the noodles and tatsoi to the pan of broth; cook, stirring occasionally, 3 to 5 minutes, or until the noodles are tender and the liquid is slightly reduced in volume. Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste.
6
Plate your dish:
Slice the peeled eggs in half. Divide the finished soup between 2 bowls. Top with the sliced eggs; season with salt and pepper. Garnish with the green tops of the scallions. Serve with the remaining lime wedges on the side, if you’d like. Enjoy!
Tips from Home Chefs