Udon Noodles & Soft-Boiled Eggs in Shiitake Mushroom Broth

Udon Noodles & Soft-Boiled Eggs

in Shiitake Mushroom Broth

35 MIN
2 Servings
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From the Test Kitchen

For incredible depth of flavor, we’re serving our chewy udon noodles in an umami (or savory) broth made from dried shiitake mushrooms (and the flavorful water they rehydrate in), tangy ponzu, sweet hoisin, and demi-glace—quickly simmered to bring all the rich flavors together.

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  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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tips & techniques
Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Fill a medium pot with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook, uncovered, 6 to 7 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Wipe out the pot. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper. 

Prepare the ingredients:
2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. In a bowl, combine the dried mushrooms and ½ cup of hot water. Set aside to rehydrate at least 10 minutes. Peel and roughly chop 2 cloves of garlic. Cut off and discard the ends of the turnip; medium dice. Cut off and discard the root end of the bok choy; roughly chop. 

Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the diced turnip and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the water has cooked off. Turn off the heat. 

Make the broth & add the noodles:
4 Make the broth & add the noodles:

While the vegetables cook, reserving the liquid, transfer the rehydrated mushrooms to a cutting board; roughly chop. Using your hands, carefully separate the noodles. In the pot used to cook the eggs, combine the reserved mushroom liquid, chopped mushrooms, ponzu sauce, hoisin sauce, demi-glace, 2 cups of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Heat to boiling on high. Once boiling, reduce the heat to medium-high and add the noodles. Cook, stirring occasionally, 2 to 3 minutes, or until the noodles are heated through. Turn off the heat. 

Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

Add the cooked vegetables to the pot; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles and broth topped with the seasoned eggs. Enjoy! 

Tips from Home Chefs

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Get This Recipe Delivered
Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Fill a medium pot with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook, uncovered, 6 to 7 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Wipe out the pot. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper. 

2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. In a bowl, combine the dried mushrooms and ½ cup of hot water. Set aside to rehydrate at least 10 minutes. Peel and roughly chop 2 cloves of garlic. Cut off and discard the ends of the turnip; medium dice. Cut off and discard the root end of the bok choy; roughly chop. 

Prepare the ingredients:
Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the diced turnip and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the water has cooked off. Turn off the heat. 

4 Make the broth & add the noodles:

While the vegetables cook, reserving the liquid, transfer the rehydrated mushrooms to a cutting board; roughly chop. Using your hands, carefully separate the noodles. In the pot used to cook the eggs, combine the reserved mushroom liquid, chopped mushrooms, ponzu sauce, hoisin sauce, demi-glace, 2 cups of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Heat to boiling on high. Once boiling, reduce the heat to medium-high and add the noodles. Cook, stirring occasionally, 2 to 3 minutes, or until the noodles are heated through. Turn off the heat. 

Make the broth & add the noodles:
Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

Add the cooked vegetables to the pot; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished noodles and broth topped with the seasoned eggs. Enjoy! 

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