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 tasted good with large shrimp, but I would’ve liked more vegetables in the dish. Fixed the itch I had for udon, but not good enough to order again.
Alexis · 08/01/25
DeAngelo · 08/01/25
Nashrah · 07/31/25
Peter · 07/31/25
James · 07/31/25
Christopher · 07/31/25
Kristen · 07/31/25
Mattie · 07/31/25
Michelle · 07/30/25
This dish has the same issue as many others ..shrimp tasteless and overcooked. Also not enough Udon noodles
Pamela · 07/30/25
Harrison · 07/30/25
More veggies
Crystel · 07/30/25
Zhanna · 07/28/25
Sioux · 07/27/25
I was really impressed with how fresh this stayed, especially the shrimps. the tiny cup of sauce produced huge flavor when added to the boiling water, I didn't have to add anything else!
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.
