.

• Bring a large pot of water to a rolling boil.
• Add the udon and cook 8–10 minutes, stirring once.
• Drain. Rinse under cold water for cold dishes or yaki udon; serve straight into hot broth for soup.
• Top with spring onion, tempura, egg or togarashi.

• Kake Udon: udon in hot shoyu broth (dilute SOMI Shoyu Ramen Soup 1:9) with spring onion.
• Curry Udon: S&B Golden Curry thinned with dashi, poured over udon.
• Yaki Udon: stir-fried with cabbage, mushrooms, soy sauce and a splash of mirin.
• Zaru Udon: chilled udon with a cold dipping sauce and nori.
• Kitsune Udon: topped with sweet fried tofu.

Ingredients: Wheat flour, water, salt.

Allergens: Contains wheat (gluten). Vegetarian. Refer to packaging for full information.

Net weight: 180g | Origin: Japan

Store in a cool, dry place away from moisture and sunlight. Keep the pack tightly sealed after opening.

Are these fresh or dried udon?
Shelf-stable udon noodles – no refrigeration needed until opened.

How many servings per pack?
180g is one generous bowl or two small servings.

Are Miyakochi udon vegetarian?
Yes – wheat flour, water and salt only.

What broth should I use?
For authentic shoyu udon, dilute SOMI Shoyu Ramen Soup with hot water. Dashi with soy and mirin also works.