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.
this was really good, i enjoyed how fresh it tasted!
Kira · 11/13/25
Lisa · 11/12/25
Broth not that flavorful (ration things? I use 8oz less of water & still tasted kind of bland) and could use more tofu.
Ty'Kira · 11/12/25
Jaikishan · 11/12/25
Abbie · 11/11/25
Lauren · 11/11/25
Tim · 11/11/25
only complaint is that one of the shrimp wasn't properly cleaned but I was able to remove the shrimp with ease. otherwise a very tasty dish and I would get it again
Ariel · 11/10/25
Eduardo · 11/10/25
jia · 11/09/25
The shrimp and the noodles were pretty good and good sized portions, but could have used more veggies and why was a soup base needed on my part when the meal costs so much.
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.
