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Udon Noodle Soup With Vegetables

8 faves
Nutrition per serving    (USDA % daily values)
CAL
793
FAT
168%
CHOL
273%
SOD
103%

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Ingredients for 2 servings

2 tablespoons (or more) udon soup base

1 tablespoon (or more) reduced-sodium soy sauce

1 teaspoon (or more) yuzu juice or fresh lime juice

8 asparagus spears, trimmed, sliced on a diagonal into 1-inch pieces

6 crimini (baby bella) mushrooms, quartered

2 celery stalks, thinly sliced on a diagonal

1 sweet potato, peeled, cut into 1/2-inch pieces

1 teaspoon toasted sesame oil

12 ounces fresh (or frozen, thawed) udon

2 cups (packed) arugula, torn

1 cup (loosely packed) fresh cilantro leaves

4 hard-boiled, poached, or fried eggs (optional)

shichimi togarashi

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