Random Recipe Generator

Udon noodle soup

Ingredients (2 serving)

  • 2 large eggs
  • 2 clove garlic, minced or pressed
  • 1 1-inch piece ginger, grated or finely minced
  • 2 scallions, thinly sliced, white and green parts separated
  • 1 carrot, diced
  • 1/4 cup sweet white miso paste
  • 1 tbsp hoisin sauce
  • 5 cup water
  • 4 oz baby bok choy, roughly chopped
  • 1/2 lb fresh udon noodles
  • 1 lime, juiced
  • 1 tbsp sesame oil
  • 3 tbsp peanuts, roasted
  • salt and pepper


Cook & peel the eggs: Bring 1/2-inch of water to boil over high heat in a small saucepan. Carefully add the eggs to the pot of boiling water. Cover, reduce the heat to medium and cook for exactly 6 1/2 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and set aside in a warm place. Cook the aromatics: While the eggs cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot.Add the garlic, ginger and white bottoms of the scallions. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the carrot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Start the soup: While the eggs continue to cook, add the miso paste, hoisin sauce and 5 cups of water to the pot of aromatics. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 7 to 9 minutes, or until reduced in volume by about ¼. Add the bok choy and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the bok choy stems have softened and the leaves have wilted. Finish the soup: To the pot, add the noodles (carefully separating with your hands before adding), sesame oil and the lime juice. Cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat; season with salt and pepper to taste. Plate your dish: Divide the finished soup between 2 bowls. Halve the peeled eggs lengthwise and season with salt and pepper. Top the soup with the seasoned eggs. Garnish with the peanuts and green tops of the scallions. Enjoy!

Nutritional info (per serving)

  • Calories 1220g
  • Fat 60g
  • Saturated fat 9g
  • Carbs 138g
  • Fiber 12g
  • Sugar 22g
  • Protein 40g

Do you love cooking and want some ideas for what to make? To help solve this, we created this random recipe generator containing hundreds of great cooking ideas. To use it click the "calculate" button it will return a randomly selected recipe from our database.

Each recipe in this generator contains ingredients based on servings, cooking instructions and per serving nutritional info. If you have any suggestions to help improve this tool, send us an email using the contact form, link at the bottom of the page.