Udon Noodle Soup
noodles and sauce

Udon Noodle Soup

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This classic comfort food recipe is a quick-fix - ready in just 30 minutes! Poached egg and bok choy are tasty additions to soft and chewy Simply Asia® Udon Noodles.

  • 15m

    prep time

  • 15m

    Cook Time

  • 186


  • 10



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  • BRING stock, 1 quart of water, mushrooms and 1/2 teaspoon of the salt to boil in large saucepan. Boil 5 minutes. Remove from heat. Strain broth through a fine mesh strainer into another large saucepan. Reserve mushrooms.

  • BRING strained broth to boil. Add noodles; cook 8 minutes or until tender. Keep warm.

  • MEANWHILE, fill large deep saucepan with 2 inches of water. Add vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

  • BLANCH bok choy in large saucepan of boiling water until bok choy turns bright green and is lightly tender, about 1 minute. Drain immediately. Toss bok choy with sesame oil, crushed red pepper and remaining 1/4 teaspoon salt in large bowl.

  • TO SERVE, ladle broth and noodles into 6 serving bowls. Top each evenly with seasoned bok choy, reserved mushrooms, a poached egg and green onions. Serve warm.

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