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

Easy Prep

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

Dairy-Free, <600 Calories, Protein Plus

2 Servings, 560 Calories/Serving

30–45 Minutes

Shiitake mushrooms and prosciutto 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 organic eggs
  • 3 ounces prosciutto
  • Sunbasket miso soup base (miso - gluten-free tamari - rice vinegar - fresh garlic - fresh ginger)
  • 1½ teaspoons black sesame seeds
  • 1 tablespoon sambal oelek (optional)
Ingredient IQ
The allure of the Japanese fermented soybean paste known as miso lies in its distinctively strong, rich, and salty flavor. The color, taste, and texture of each miso variety are affected by the starter culture, the fermentation vessel, and the region, season, and temperature in which the soybeans were grown. White miso, or shiro miso, is mild and slightly sweet; yellow miso, or shinshu miso, is a little stronger and all-purpose; and red miso, or aka miso, is the saltiest and most assertive of the bunch.

Nutrition per serving

Calories 560, Total Fat 20g (26% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 2480mg (108% DV), Total Carb. 72g (26% DV), Fiber 14g (50% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 26g
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.

Instructions

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

Wash produce before use

1

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.

2

Cook the udon noodles

Bring a large sauce pot of water 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.

3

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 fork or whisk, lightly beat until just blended.
  • Remove the mushrooms, reserving the soaking liquid. Discard the stems and thinly slice the mushroom caps.

4

Prep and cook the prosciutto

  • Coarsely chop the prosciutto.
In the same pot used for the udon, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the prosciutto 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.

5

Finish the soup

In the same pot used for the prosciutto, 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 with salt and pepper.

Serve

Transfer the udon to individual bowls and top with the soup. Garnish with the prosciutto, 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 with prosciutto, sesame seeds, and scallions.
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