Japanese-Style Egg Drop Soup with Udon, Prosciutto, and Bok Choy

Name: Japanese-Style Egg Drop Soup with Udon, Prosciutto, and Bok Choy
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)

sunbasket.com

Shiitake mushrooms and prosciutto bring rich and comforting flavor without feeling heavy. Sip on this soup any night of the week.

View full recipe on sunbasket.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.

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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)