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.
All around good meal covering all the bases: flavor, mix of ingredients, and variety of textures.
Naida · 03/06/26
L · 03/05/26
Robbie · 03/05/26
As authentic as you can get!
James · 03/05/26
Michelle · 03/05/26
Ekaterina · 03/05/26
This was phenomenal!!!!
Renee · 03/04/26
delicious
Barbara · 03/03/26
This is a good meal honestly. I enjoyed the soup and noodles. my only personal complaint is the amount and size of the shrimp, I'd prefer a different meat option. And the tiny shredded carrots..
Brandon · 03/03/26
Pixel · 03/02/26
Nancy · 03/01/26
Steven · 03/01/26
Nichole · 03/01/26
Nichole · 03/01/26
I added chicken broth to water. Next time I will air fry the chicken skin for texture.
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.
