A fan of seafood? This hot udon soup is for you with its shrimp tempura and notes of seaweed and bonito (tuna) infused in the broth.
1. Remove everything from the bowl, add boiling water, add the raw noodles, and cover with the plastic lid for 1 minute.
2. Separate the noodles and empty the water.
3. Add boiling water, add the soup mix, mix well, and top with the dried ingredient package.
Originally featured in the July 2018 Umai Crate.
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