Japanese-Style Egg Drop Soup with Udon, Prosciutto, and Bok Choy | Sunbasket
Shiitake mushrooms and prosciutto bring rich and comforting flavor without feeling heavy. Sip on this soup any night of the week.
Ingredients
- ½ ounce dried shiitake mushrooms
- ½ pound fresh udon noodles
- 2 or 3 heads organic baby bok choy (about ½ pound total)
- 3 organic scallions
- 2 organic eggs
- 3 ounces prosciutto
- Sunbasket miso soup base (miso - gluten-free tamari - rice vinegar - fresh garlic - fresh ginger)
- 1½ teaspoons black sesame seeds
- 1 tablespoon sambal oelek (optional)
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