Udon is the thickest of all Japanese noodles and was first introduced in Shikoku
by a Buddhist priest called Kukai. Try this hot version with wakame, a type of seaweed, on a cold fall night. This udon is in a rich and flavorful bonito and kelp broth for a deep savory taste!
Try it with: Fried tofu, green onions, narutomaki (fishcake)
1. Open lid halfway and remove packets.
2. Add seasoning packet contents and hot water to the line.
3. Cover and wait 5 minutes.
4. Add soup packet, stir, and enjoy!
•ÈÀOriginally featured in the October 2018 Umai Crate.