Name: Udon Noodle Soup with Vegetables
Prep time: 40 minutes
Total time: 40 minutes
Yield: 2 to 4 Servings
Ingredients: 2 tablespoons (or more) udon soup base; 1 tablespoon (or more) reduced-sodium soy sauce; 1 teaspoon (or more) yuzu juice or fresh lime juice; 8 asparagus spears, trimmed, sliced on a diagonal into 1-inch pieces; 6 crimini (baby bella) mushrooms, quartered; 2 celery stalks, thinly sliced on a diagonal; 1 sweet potato, peeled, cut into 1/2-inch pieces; 1 teaspoon toasted sesame oil; 12 ounces fresh (or frozen, thawed) udon; 2 cups (packed) arugula, torn; 1 cup (loosely packed) fresh cilantro leaves; 4 hard-boiled, poached, or fried eggs (optional); Shichimi togarashi

Skip to main content

Image may contain Food Egg Plant Dish Meal Bowl and Produce

Ashley Rodriguez

Recipe notes

Back to top