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Udon Noodle Soup With Vegetables

From: bonappetit.com
SERVES 2-4

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

Bring 4 cups water to a boil in a large pot. Stir in soup base, soy sauce, and yuzu juice. Cover broth and set aside.

Place a steamer basket in a medium pot. Pour in water to a depth of 1" and bring to a boil over medium-high heat. Add asparagus, cover, and reduce heat to medium. Steam asparagus, stirring once, until crisp-tender, about 4 minutes. Using a slotted spoon, transfer asparagus to a baking sheet; chill. Repeat process with mushrooms, celery, and sweet potato, steaming in individual batches until just tender. (Add more water to pot if necessary to maintain depth of 1".) Transfer all vegetables to baking sheet and chill.

Pour steaming liquid from bottom of pot into reserved broth. Bring broth to a boil and add chilled vegetables. Season broth to taste with more soup base, soy sauce, and yuzu, if desired, and drizzle with oil.

Boil noodles according to package directions. Using tongs or a large slotted spoon, transfer noodles to serving bowls, dividing evenly. Ladle broth and vegetables over. Garnish soup with arugula and cilantro. Add an egg to each soup, if desired, and sprinkle with shichimi togarashi.