Soup's up! This delicious udon noodle soup bowl will warm your belly and heart. Just add hot water to the concentrated dashi broth with thick wheat udon noodles. Topped with a healthy medley of sautéed vegetables such as zucchini, carrots and charred scallions, as well as garlic roasted shrimp and puffed tofu for that extra protein.
It's udon. It's nice to add a liquid broth base, but I think it should just be udon and broth. People usually have things to add/put in. Eggs, protein, frozen shrimp, frozen veg/salad kit, etc
MiSun · 04/01/26
The broth needs improvement. It is bland and lacks depth
Gabriela · 04/01/26
Alyse · 04/01/26
These meals are for my Japanese Mom. We absolutely loved this dish! It was the perfect blend of noodles to vegetables; and the sauce was chef’s kiss. I wanted to reorder this, again, for my Mom, but I couldn’t find it!??
Chef Esther Choi, chef/owner of mŏkbar, mŏkbar Brooklyn, and mŏkbar Midtown, as well as chef/partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother's cooking, she believes that food is the ultimate expression of a country's culture. Choi seeks to offer guests an understanding and appreciation of Korean food and culture, from its history and social customs, to its language, geography, and arts, Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Choi has been hailed as a 'New Rising Chef' by Food Republic and was named a 'Zagat 30 under 30' NYC Culinary Rockstar in 2015.
