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.
Added 1/2 c water to the 2 cups per instruction since my taste is bland. It has 6 large shrimps which I set aside while heating everything else. Turned off the heat & put the shrimps in. Perfect.
Evelyn · 07/11/26
Amada · 07/10/26
Amada · 07/10/26
maybe make a veggie version ?
idk it was good but could use more veggies. maybe broccoli or bok choy or cabbage ?
Belen · 07/10/26
Heather · 07/10/26
Susan · 07/10/26
Robert · 07/09/26
Blake · 07/09/26
needs more vegis..But I add mushrooms to round it out
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.
