Udon Noodle Soup with Miso & Soft-Boiled Eggs

Udon Noodle Soup with Miso & Soft-Boiled Eggs Hearty, delightfully chewy udon noodles are a Japanese comfort food staple, perfect for pairing with umami- rich broths. Here, we’re infusing our udon noodle soup with a whole dried lime, whose subtle, complex flavor adds brightness to balance the sweetness of white miso—a Japanese fermented soybean paste with Miso & Soft-Boiled Eggs often used alongside delicate flavors. A soft-boiled egg finishes each bowl with a bit of creamy, rich yolk perfect for stirring into the broth. Blue Apron Wine Pairings Clayhouse Wines Chardonnay, 2015 Starmont Chardonnay, 2014 Ingredients 2 Cage-Free Farm Eggs ½ Pound Fresh Udon Noodles 4 Ounces Baby Bok Choy 2 Cloves Garlic 1 Carrot 1 Scallion Knick Knacks 3 Tablespoons Roasted Peanuts 1 1-Inch Piece Ginger 1 Dried Lime 1 Tablespoon Hoisin Sauce 1 Tablespoon Sesame Oil ¼ Cup Sweet White Miso Paste Makes: 2 servings Prep Time: 15 minutes | Cook Time: 25–35 minutes For cooking tips & tablet view, visit blueapron.com/recipes/1115 Recipe #1115 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/1115 1 2 Prepare the ingredients: Cook & peel the eggs: Wash and dry the fresh produce. Heat a small pot of water to Carefully add the eggs to the pot of boiling water. Cook for exactly boiling on high. Peel and finely chop the garlic and ginger. Cut off 7 minutes. Drain thoroughly and rinse under cold water for 30 and discard the root end of the scallion; thinly slice, separating the seconds to 1 minute to stop the cooking process. When cool white bottom and green top. Peel the carrot and thinly slice into enough to handle, carefully peel the cooked eggs. Transfer to a rounds. Cut off and discard the root end of the bok choy; roughly cutting board and set aside in a warm place. chop. Roughly chop the peanuts. 3 4 Cook the aromatics: Start the soup: While the eggs cook, in a large pot, heat 2 teaspoons of olive While the eggs continue to cook, add the miso paste, hoisin oil on medium-high until hot. Add the garlic, ginger and white sauce, dried lime and 5 cups of water to the pot. Heat to boiling bottom of the scallion; season with salt and pepper. Cook, stirring on high. Once boiling, reduce the heat to medium and cook, constantly, 30 seconds to 1 minute, or until fragrant. Add the stirring occasionally, 7 to 9 minutes, or until reduced in volume by carrot; season with salt and pepper. Cook, stirring occasionally, 2 about ¼. Add the bok choy; season with salt and pepper. Cook, to 4 minutes, or until slightly softened. stirring occasionally, 4 to 6 minutes, or until the bok choy stems have softened and leaves have wilted. 5 6 Finish the soup: Plate your dish: Add the noodles (carefully separating with your hands before Divide the finished soup between 2 bowls. Halve the peeled eggs adding) and sesame oil to the pot. Cook, stirring occasionally, 2 to lengthwise and season with salt and pepper. Top the soup with the 4 minutes, or until thoroughly combined and heated through. Turn seasoned eggs. Garnish with the peanuts and green top of the off the heat; season with salt and pepper to taste. Carefully remove scallion. Enjoy! and discard the dried lime. .

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