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Udon Noodle Soup

Noodle soups are filling yet always seem healthful. This one is beautiful and fresh with a wonderful lift from the citrusy Shichimi mix.
By / Photography By Clarissa Westmeyer | December 01, 2013


Bring the chicken stock to a simmer in a medium sauce pan. Add noodles and simmer about 5 minutes, or until almost tender. (Precooked noodles can be added with the eggs and bok choy.) Crack eggs one at a time into a ramekin and slip into simmering broth. Add bok choy and cook for 4 minutes, or until bok choy is tender and egg whites are set. Carefully ladle into 2 bowls, drizzle with soy sauce, and sprinkle with scallions and spice mix.

*Japanese Shichimi Recipe

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