Udon Noodle Soup
Yield: 8 servings
|
Prep Time: 10 minutes
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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
- In a sauce pan combine vegetable broth, star anise, cinnamon stick and cloves and cook for 15 minutes for flavors to infuse.
- 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.
- 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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