4 Eggs
1 lb fresh Udon Noodles
3 Veggie Box Carrots
2 cloves Garlic
3 Veggie Box Scallions
1 Veggie Box Daikon Radish
Veggie Box Baby Bok Choi
2 Tbsps Hoisin Sauce
2 Tbsps Sesame Oil
2 Tbsps Soy Sauce
1 1-Inch Piece Ginger
splash of lime juice
⅓ cup Roasted Cashews
¼ cup Miso Paste

4 Eggs 1 lb fresh Udon Noodles 3 Veggie Box Carrots 2 cloves Garlic 3 Veggie Box Scallions 1 Veggie Box Daikon Radish 2 Tbsp s Hoisin Sauce 2 Tbsp s Sesame Oil 2 Tbsp s Soy Sauce 1 1-Inch Piece Ginger

Heat a small pot of water to boiling on high. Peel and
finely chop the garlic and ginger. Thinly slice
scallions, separating the white bottoms and green
tops. Thinly slice carrots into rounds. Thinly slice the
bok choi stems and roughly chop the leaves. Roughly
chop the cashews. Halve the radish lengthwise, then
thinly slice crosswise. Place the radish in a bowl with
the sesame oil; season with salt and pepper. Carefully
add the eggs to the pot of boiling water. Cook for
exactly 7 minutes. Drain 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 and set aside in a warm place. 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;
season with salt and pepper. Cook, stirring
occasionally, 1 to 2 minutes, or until softened and
fragrant. Add the carrots; season with salt and
pepper. Cook, stirring occasionally, 3 to 5 minutes, or
until slightly softened. Add the miso paste, hoisin
sauce, lime juice and 5 cups of water to the pot. 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 choi stems and leaves. Season with salt and
pepper. Cook, stirring occasionally, 4 to 6 minutes, or
until the stems have softened and leaves have
wilted. Add the noodles and soy sauce to the pot.
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. Cut
the eggs in half and season with salt and pepper. Top
the soup with the seasoned eggs. Garnish with
the green tops of the scallions, cashews and
marinated radish (including the marinating liquid).
Enjoy!