Udon Noodle Soup With Vegetables

Ingredients

• 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