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Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes
Udon Noodle Bowl


  • 8 ounces any Eden Udon
  • 8 slices yellow summer squash, blanched 2 minutes, rinsed, drained
  • 1/4 cup red radish slices, blanched 1 minute, rinsed, drained
  • 1 cup chopped pak choi, blanched 2 minutes, rinsed, drained
  • 8 slices deep fried extra firm organic tofu, drained on paper towels
  • 1/4 cup sliced scallions, for garnish
  • 2 Tbsp fresh grated ginger root, for garnish
  • 4 cups Eden Dashi Noodle Broth, (see Eden soup stock recipes)
    (Kombu Dashi, Shiitake Dashi, etc.)
  • 2 Tbsp Eden Shoyu Soy Sauce, for seasoning soup stock


Cook the pasta per package directions. When done, rinse, drain and set aside. Heat the soup stock and add the shoyu and tofu. Simmer on medium-low for 5 to 7 minutes. Place and equal portion of udon in each soup bowl. Place an equal portion of yellow summer squash, radish slices, and pak choi on top of each serving of udon. Ladle the broth over the soba. Garnish with an equal portion of grated ginger and scallions before serving.

Nutritional Information

Per serving - 357 calories, 8 g fat (19% calories from fat), 21 g protein, 55 g carbohydrate, 10 g fiber, 0 mg cholesterol, 649 mg sodium

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