Udon soup with tofu, dashi, and soft-cooked eggs

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

Udon soup with tofu, dashi, and soft-cooked eggs

Signature Sauce

Udon soup with tofu, dashi, and soft-cooked eggs

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.

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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.
  • 1 pound fresh udon noodles
  • 4 pasture-raised organic eggs
  • ¾ pound Hodo Soy firm tofu
  • 3 scallions
  • 1 pound Savoy cabbage
  • 3½ ounces beech mushrooms
  • Sunbasket miso noodle soup base (yellow miso - gluten-free tamari - rice vinegar - fresh garlic - fresh ginger)
  • Two 2-inch squares square kombu
  • Nori strips (for garnish)
  • 1 teaspoon togarashi
Chef's Tip
Don’t throw out that kombu! In Step 4, after removing it from the soup, cut it into thin strips, season the strips lightly with soy sauce, and serve them as an umami-rich topping for the soup.

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.

Instructions

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

Wash produce before use

1

Cook the udon noodles and eggs

Bring a large sauce pot of water to a boil. Add the udon and cook until just tender, 2 to 3 minutes. Using tongs or a spider skimmer, transfer the udon to a colander, reserving the pot of water for the eggs, and rinse the udon with warm water. Set aside.
Return the pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs and cut in half lengthwise. Wipe out the pot.
While the water heats and the udon and eggs cook, prepare the rest of the meal.

2

Prep and cook the tofu

  • Cut the tofu crosswise into ½-inch-thick slices.
In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the tofu and cook, turning once, until starting to brown and turn slightly crisp, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt and pepper. Do not clean the pan.
While the tofu cooks, prepare the scallions.

3

Prep the scallions; make the scallion oil

  • Trim the root ends from the scallions; thinly slice the scallions.
Transfer the scallions to a small heatproof bowl and season with salt. In the same frying pan used for the tofu, warm 2 to 3 tablespoons oil over medium-high heat until hot but not smoking. Pour the oil over the scallions and stir to combine. Set aside.

4

Cook the soup

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Trim the stem ends from the mushrooms.
In the same pot used for the eggs, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the cabbage, season with salt and pepper, and cook, stirring occasionally, until starting to wilt, 2 to 3 minutes. Stir in the miso noodle soup base and cook until fragrant, about 1 minute. Add the kombu and 4 cups water, bring to a boil, reduce to a simmer, and cook, stirring occasionally, until slightly reduced, about 10 minutes. Remove from the heat, remove the kombu, and stir in the mushrooms. Season to taste with salt and pepper.

Serve

Divide the udon among individual bowls, ladle in the soup, and top with the tofu. Garnish with the nori and egg halves. Drizzle with the scallion oil, sprinkle with as much togarashi as you like, and serve.
Kids Can!
  • Fill a small bowl with ice water.
  • Time the eggs.
  • Peel the cooked eggs.
  • Garnish with the nori and egg halves.
  • Try eating the udon noodles with chopsticks.
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