60 min active60 min total3 servings

Udon Noodle Soup with Tofu & Mushrooms

What You’ll Use: fresh udon noodles, pea shoots, mushroom soup, and green onions. Re-heating Instructions: Bring a pot of water to a boil. Add the udon noodles and cook until tender, 3 minutes or according to package instructions. Drain the noodles, heap them into soup bowls, and top each with a handful of pea shoots. Return the pot to the heat, and bring the mushroom soup to a simmer. Pour the hot soup over the noodles and pea shoots, dividing the tofu and mushrooms between bowls. Slice a handful of green onions. Sprinkle the green onions over the bowls, add a pinch of chile flakes, if you want a kick, and serve warm.

Ingredients Included

  • Falafel mix
  • Carrots
  • Cauliflower florets
  • Tahini dressing
  • Couscous
  • Mint
  • Parsley
  • Lemons
  • Mixed mushrooms
  • Extra-firm tofu
  • Mushroom broth (see note below)
  • Baby kale
  • Avocado
  • Lavash bread
  • Garlic yogurt
  • Feta cheese
  • Fresh udon noodles
  • Pea shoots
  • Green onions

You'll Need

  • Olive oil
  • Salt and freshly ground pepper
  • Vegetable oil
  • Soy sauce
  • Rice vinegar (optional)
  • Chile flakes (optional)
Allergen Note: Contains milk, eggs, wheat, soy.

Step 1

To prep the falafel, shape the falafel mix into 12 patties, about ½-inch thick, and set them on a plate near the stove. In a nonstick frying pan over medium heat, warm ¼ cup olive oil. When the oil shimmers, working in batches if necessary, add the falafel patties and fry until dark golden and crusty, turning once, 3 to 4 minutes per side. Using a spatula or slotted spoon, transfer the falafel a plate lined with paper towels. Sprinkle with salt while still warm. Let cool, transfer to an airtight container, and refrigerate.

Step 2

To prep the falafel bowls, preheat the oven to 400°F. Line a sheet pan with foil or parchment. Cut the carrots into bite-size pieces. In a large bowl, combine the carrots and cauliflower florets, drizzle with 2 tablespoons of the tahini dressing and 1 tablespoon olive oil, season with salt, and toss to coat. Arrange the vegetables on the prepared pan and roast until tender, 25 to 30 minutes. Let cool, transfer to an airtight container, and refrigerate.

Step 3

In a small pot with a lid, bring 1¼ cups water to a boil. Stir in 1 cup couscous, 2 tablespoons olive oil, and ¼ teaspoon salt. Remove from the heat, cover the pot, and let sit until tender, 5 minutes. Fluff with a fork. Pick the mint and parsley, toss the stems, and chop the leaves. Add the chopped herbs and the juice of 1 lemon to the couscous and stir to combine. Let cool, transfer to an airtight container, and refrigerate.

Step 4

To prep the soup, trim the mushrooms and cut them into bite-size pieces. Drain the tofu, cut it in half lengthwise, then slice crosswise about ½-inch thick. Place the tofu in a bowl, drizzle with 2 tablespoons soy sauce and 2 tablespoons rice vinegar, if you have some on hand, and let marinate, 5 minutes.

Step 5

In a pot over medium-high heat, warm 2 tablespoons vegetable oil. Add the mushrooms and sauté until browned, 10 minutes. Add the mushroom broth and 2 tablespoons soy sauce and bring to a simmer. Add the tofu and simmer until plump and soft, 3 minutes longer. Season to taste with additional soy sauce. Let cool, transfer to an airtight container, and refrigerate.


The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.
Find more recipes like this in the Good Eggs Make-Ahead Vegetarian Dinner Kit
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