Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Life-Changing Udon Noodles
NUTRITION · PER SERVING27M COOK
CAL 32%·PRO 53%
CARBS 85G53% OF CAL
6G FIBER0G ADDED0G INTRINSIC76G OTHER4G TOTAL SUGAR
FAT 23G32% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender udon noodles in a rich vegetable broth flavored with soy, mirin, and sesame oil, topped with bok choy and soft eggs. A quick, warming noodle bowl that comes together in under 30 minutes.
mainjapanesesouppastaeggs🥄 saucepanvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large eggs
- 1.75 lbs. (800 g) udon noodles
- 1/4 to 1/2 lb. of greens such as baby bok choy, optional
- 2 cups (500 ml) vegetable stock
- 3 to 4 tablespoons tamari or soy sauce
- 2 teaspoons mirin
- 4 scallions, thinly sliced
- 80 g (6 tbsp) butter, cubed, or to taste (I just add a nice knob, maybe a tablespoon, per bowl)
- 1 tablespoon sesame oil or to taste
- sea salt and black pepper to taste
- Sambal Oelek or other chili paste, optional
At a glance
PER SERVING · TIME 27M
CAL 32%·PRO 53%
CARBS 85G53% OF CAL
6G FIBER0G ADDED0G INTRINSIC76G OTHER4G TOTAL SUGAR
FAT 23G32% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 7m
- Sodium
- 1637mg
- Total sugar
- 4g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 247mg
- Calcium
- 78mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1637MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.