Udon (Japanese Thick Noodles) are a staple of the Japanese diet. They can be eaten cold or hot.
Add Udon Noodles to a miso soup for a hearty, flavorful dish: Cook the noodles for 10 minutes, rinse under cold water and drain.
In a pot, bring chicken stock to a boil, add 1 tbsp soy sauce, 2oz. fresh ginger peeled and grated, 1/2 cup mushrooms sliced thin (shiitake are perfect) and cook for 30 seconds. Spoon 1/3 cup Japanese white miso in a bowl, pour broth over and stir until miso is dissolved. Add cooked Udon Noodles, garnish with sliced scallion and serve.
WHEAT FLOUR, TAPIOCA STARCH, GLUTEN, YAM POWDER, SALT. CONTAINS: WHEAT.
Produced in a facility that also processes soy, shellfish, fish, dairy and eggs.
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