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10g Protein Noodles™ Vegetable Udon

Prep Time 11 minutes
Yield 10 servings
10g Protein Noodles™ Vegetable Udon


  • 12 Cups Water
  • 1-2 Cups Udon Soup Base
  • 3/4 Cup Soy Sauce
  • 1/3 Cup Yuzu Juice
  • 1 lb Fresh Asparagus, cut into 2-inch diagonals
  • 1 lb Sweet Potatoes, peeled & sliced 1/2 inch pieces
  • 2.5 lb Package Sweet Potatoes, peeled & sliced 1/2 inch pieces
  • 3 oz Corn Kernals (thawed if frozen)
  • 3 oz Japanese Wood Mushrooms, soaked and trimmed
  • 10 Each Soft Boiled Eggs, peeled and halved
  • Drizzle Sesame Oil
  • Garnish Mitsuba
  • Garnish Shichimi Togarashi (7 Spice Blend)


1. Bring water to a boil and stir in soup base, soy sauce and yuzu juice.

2. Steam asparagus and sweet potatoes until tender.

To serve: divide 10g Protein Noodles™ between bowls and top with soup base, asparagus, sweet potatoes, corn, mushrooms and eggs. Drizzle with sesame oil and garnish with mitsuba and shichimi togarashi.

Substitutions: Lime juice for Yuzu juice. Cilantro for Mitsuba.



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