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Udon Noodles & Soft-Boiled Eggs Fill 1 Created with Sketch.

in Shiitake Mushroom Broth

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 450 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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instructions
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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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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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!