Miso Nikomi Udon

$7

Description

Fresh wheat-flour udon noodles paired with a traditional thick miso soup base.

What's included:

2 miso soup base

2 frozen udon packs

Directions (from frozen):

1. Add udon noodles to pot of boiling water. Let cook for 4 minutes and 15 seconds.

2. Pour soup base into serving bowl. Add 10.5oz of hot water and mix.

3. Strain cooked noodles and add to soup.

Ingredients

Noodles: Wheat Flour, Water, Tapioca Starch, Salt, Cornstarch, Trehalose, Propylene Glycol, Wheat Gluten, Sodium Benzoate, Emulsifier (Sorbitol, Rapeseed Oil, Soy Lecithin, Polyglycerol Esters of Fatty Acides, Ascorbyl Palmitate. Soup Base: Miso (Water, Soybeans, Rice, Salt, Alcohol), Soy Sauce (Water, Wheat, Soybeans, Salt), Water, Pork Paitan (Pork Extract, Pork Fat, Salt), Sugar, Pork Fat, Garlic Puree, Salt, Monosodium Glutamate, Concentrated Chicken Stock, Roasted Garlic Puree, Pork Extract, Ginger Puree, Disodium 5'-Inosinate and Disodium 5'-Guanylate, Xanthan Gum, Caramel Color, Spice.

Contains

Wheat, Chicken, Pork, Soy, Gluten

Nutrition Ingredients

Servings per Container

2

Calories

440

Total Fat

6g

Saturated Fat

2g

Trans Fat

0g

Cholesterol

10mg

Sodium

4600mg

Total Carbohydrates

82g

Dietary Fiber

3g

Total Sugars

11g

Added Sugars

11g

Protein

14g

Vitamin D

0mcg

Calcium

37mg

Iron

.7mg

Potassium

150mg

Producer

 

The Noodle Maker from San Jose's Japantown
In 1989, Hideyuki Yamashita moved from Japan to the Bay Area with a dream of sharing Japanese cuisine with America. He opened a restaurant in San Jose's Japantown that neighbors and expats quickly fell in love with. To meet soaring demand, he opened his own ramen shop in 2000 and began producing noodles for some of the best Japanese retaurants in the world.

Thirty years later, Hideyuki's work is available online for the very first time via Move.

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