In order to bring you the best organic produce, some ingredients may differ from those depicted.
Dairy-Free, Vegetarian, <600 Calories, Protein Plus
2 Servings, 600 Calories/Serving
30–40 Minutes
You don’t need meat to get big flavor in this Japanese-style vegetarian soup; enjoy udon and beech mushrooms in a broth with an umami-rich, edible kelp called kombu.
Nutrition per serving
Calories 600, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 1200mg (52% DV), Total Carb. 21g (8% DV), Fiber 9g (32% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains:
Eggs, Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the udon noodles and eggs
2
Prep and cook the tofu
3
Prep the scallions; make the scallion oil
4
Cook the soup
Serve