Serves: 4 |
Prep Time: 20 minutes |
Cook Time: 20 minutes
Ingredients
- 8 ounces any Eden Udon
- 8 slices yellow summer squash, blanched 2 minutes, rinsed, drained
- 4 cups Eden Dashi Noodle Broth, (see Eden's soup stock recipes)
(Kombu Dashi, Shiitake Dashi, etc.) - 2 Tbsp Eden Shoyu Soy Sauce, for seasoning soup stock
- 1/4 cup red radish, sliced, blanched 1 minute, rinsed, drained
- 1 cup pak choi, chopped, blanched 2 minutes, rinsed, drained
- 8 slices deep fried extra firm organic tofu, drained on paper towels
- 1/4 cup scallions, sliced, for garnish
- 2 Tbsp ginger root, fresh grated, for garnish
Directions
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 - 314 calories, 7 g fat (20% calories from fat), 20 g protein, 45 g carbohydrate, 6 g fiber, 0 mg cholesterol, 577 mg sodium