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Udon Noodle Soup with Vegetables

Udon Noodle Soup with Vegetables Recipe

  • 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
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