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Weeknight Udon Noodle Soup
We quite literally made this soup for weeknights.
It’s quick, easy, and delicious. If you’re big on meal prep, we applaud you. You can cook the eggs and broth (including the mushrooms) the day before if you’d like. And, you can find udon noodles in the noodle section of most large retailers. They’re also available at Japanese grocery stores or online.
How to Make It
Ingredients
- 4 large eggs
- 2 tbsp vegetable oil
- 4 cups thinly sliced shiitakes, stems discarded
- ½ tsp kosher salt
- 1 tbsp sesame oil
- 1 tbsp minced ginger
- 2 tsp minced garlic
- ¼ cup white miso paste
- 8 cups mushroom broth, such as Campbell’s
- 3 tbsp low-sodium soy sauce
- 1 ¾ lbs (800 g) udon noodles
- 4 small Shanghai bok choy, halved or quartered depending on size
- 2 large radishes, thinly sliced
- 2 green onions, thinly sliced on a bias
- Toasted sesame seeds to garnish (optional)
Instructions
- Bring a small pot of water to a boil over medium-high heat. Gently lower eggs into water. Adjust heat to maintain a gentle simmer (you don’t want to crack the shells by boiling too hard). Cook until the yolks are jammy, approximately 7 minutes. Remove eggs to an ice bath. Peel when cool enough to handle.
- Heat a large pot or dutch oven over medium-high. Add vegetable oil then mushrooms. Season with salt. Cook, stirring occasionally, until golden-brown, about 5 minutes. Lower heat to medium. Add sesame oil then ginger and garlic. Cook until softened, about 30 seconds.
- Stir in miso then slowly whisk in broth and soy sauce. Bring to a boil. Lower heat to a gentle simmer then add noodles and bok choy. Cook until noodles are al dente and bok choy is tender, approximately 3 to 4 minutes.
- To serve, divide soup between bowls. Slice eggs in half lengthwise then add one, cut side up, to each bowl. Top with radishes and green onions. Garnish with sesame seeds, if desired.
How to Store It
Store shiitake stems in the freezer until you collect enough to make your own mushroom stock using onion, carrot, celery and water.
Kitchen Tip
Boiled eggs will peel much more easily if you add a tablespoon of vinegar and a pinch of salt to the water. These two ingredients weaken the shell and make peeling easier.
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