Recipe by Shannon Smith

by Tia


  • 1 packet fresh Udon noodles
  • 1 teaspoon dashi powder
  • 1½ tablespoon soy sauce
  • 3 tablespoons mirin
  • 2 tablespoons bone broth powder


  • white beans, soaked and precooked
  • 3 stalks scallions
  • 4 mushrooms, sliced and pan-fried
  • 2 egg yolks (cured in soy sauce for 30 minutes)
  • 2 dry nori sheets
  • Kimchi


  • Put all the ingredients for the broth in a pot and leave for 10 minutes. Bring to a boil. Lower the heat, cover, and simmer on low for 5 minutes.
  • Add the Udon noodles and remove them once cooked as per package instructions.
  • Divide the noodles and broth between two bowls and add the topping of your choice.
  • Serve hot with some chilli oil.

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