Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Udon Noodle & Tatsoi Soup

with Japanese Curry Broth & Soft-Boiled Eggs

Udon Noodle & Tatsoi Soup  with Japanese Curry Broth & Soft-Boiled Eggs
Cook Time
15-25mins
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 560 calories

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.

Udon Noodle & Tatsoi Soup  with Japanese Curry Broth & Soft-Boiled Eggs ingredients
Prepare the ingredients:
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.

Start the soup:
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.

Make the broth:
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.

Cook & peel the eggs:
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.

Finish the soup:
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.

Plate your dish:
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

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.

Start the soup:
Make the broth:
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.

Cook & peel the eggs:
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!

Plate your dish: