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Udon Noodle Soup

Yield: 8 servings | Prep Time: 10 minutes | Cook Time: 5 minutes

Ingredients

  • 5 cups vegetable broth
  • 2 star anise pods
  • 1 cinnamon stick
  • 2 cloves
  • 4 eggs
  • 12 oz. fresh Udon noodles
  • 1 baby bok choy, thinly sliced
  • 1 cup shitake mushrooms
  • 2 Tbsp. soy sauce
  • 2 Tbsp. NAKANO® Natural Rice Vinegar
  • 2 scallions, thinly sliced
  • 1 red jalapeño, thinly sliced
  • 1 Tbsp. Togarashi seasoning

Directions

  1. In a sauce pan combine vegetable broth, star anise, cinnamon stick and cloves and cook for 15 minutes for flavors to infuse.
  2. Crack eggs into broth to poach and add noodles, bok choy and mushrooms, careful not to break eggs. Cook for 3 minutes until eggs are poached.
  3. Divide soup between 4 bowls and gently stir in soy sauce and NAKANO® Natural Rice Vinegar. Garnish with scallions, red jalapeño, and Togarashi.

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