Japanese-style egg drop soup with udon, pancetta, and bok choy

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Japanese-style egg drop soup with udon, pancetta, and bok choy

Easy Prep

Japanese-style egg drop soup with udon, pancetta, and bok choy

Dairy-Free, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

30–45 Minutes

Shiitake mushrooms and pancetta bring rich and comforting flavor without feeling heavy. Sip on this soup any night of the week.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ ounce dried shiitake mushrooms
  • ½ pound fresh udon noodles
  • 2 or 3 heads organic baby bok choy (about ½ pound total)
  • 3 organic scallions
  • 2 pasture-raised organic eggs
  • 3 ounces diced pancetta
  • Miso soup base (white miso - gluten-free tamari - rice vinegar - fresh garlic - fresh ginger)
  • 3 tablespoons black sesame seeds
  • 1 tablespoon sambal oelek (optional)

Nutrition per serving

Calories 590, Total Fat 25g (32% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 2300mg (100% DV), Total Carb. 69g (25% DV), Fiber 14g (50% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 27g
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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soak the mushrooms

In a small sauce pot, combine the shiitake mushrooms and ½ cup [1 cup] water. Bring to a boil and cook, stirring occasionally, until softened, 3 to 5 minutes.
While the mushrooms soak, prepare the udon noodles.


Cook the udon noodles

Fill a large sauce pot halfway with water and bring to a boil. Add the udon and cook, stirring occasionally to prevent sticking, until just tender, 2 to 3 minutes. Drain and rinse with cold water. Set aside. Wipe out the pot.
While the water heats and the udon cooks, prepare the remaining ingredients.


Prep the vegetables and eggs

  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then thinly slice crosswise.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Crack the eggs into a medium bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
  • Remove the mushrooms, reserving the soaking liquid. Discard the stems and thinly slice the mushroom caps.


Cook the pancetta

In the same pot used for the udon, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes. Transfer to a paper-towel-lined plate. Spoon off all but 1 to 2 teaspoons fat from the pot.


Finish the soup

In the same pot used for the pancetta, stir in the bok choy, mushrooms, and white parts of the scallions, season lightly with salt and pepper, and cook over medium-high heat until the bok choy leaves start to wilt and the mushrooms start to brown, 1 to 2 minutes.
Whisk in the miso soup base, mushroom soaking liquid, and 2 cups [3 cups] water until incorporated. Bring to a boil, reduce to a simmer, and add the eggs, stirring rapidly with a whisk until the eggs form noodle-like strands, about 1 minute.
Remove from the heat and season lightly to taste with salt and pepper.


Transfer the udon to individual bowls and top with the soup. Garnish with the pancetta, sesame seeds, green parts of the scallions, and as much sambal oelek as you like and serve.
Kids Can!
  • Measure the water for the mushrooms and soup.
  • Time the mushrooms and udon.
  • Garnish the soup with scallions.