Miso Udon

product description:

The noodles are elastic and smooth, and can be directly put into the hot pot for cooking, which is very convenient. The noodles do not use starch, and are made of Australian wheat, which is most suitable for making Japanese udon, so that the flavor of wheat can be tasted best.

If you use excellent soybean miso to cook together, and add other fire ingredients, it will show its unique sweetness and rich miso soup flavor.

How to Cook Udon

• Boil udon in 600cc boiling water for 5 minutes
• Put in the attached broth, chicken, mushrooms and cook for 1 minute

Ingredients Cooking Method

• Add a small amount of vinegar to half a cup of water, gently add the eggs, and heat in the microwave oven for 1 minute
• Add soft-boiled eggs, Japanese-style fried tofu and fish eggs, spinach, and green onions to complete

Element:

Noodles (flour, salt), soup (miso, protein hydrolyzate, sugar, chicken oil, fermented seasoning, soy sauce, bonito extract, chicken extract, bonito powder, mushroom extract, seasoning (amino acids, etc.), Alcohol, processed starch (contains wheat, soybean, pork, gelatin) Foods used in the production of buckwheat and yam on the same production line

Per Serving:

• Calorie 370kcal
• Protein 12.0g
• Lipid 4.6g
• Carbohydrates 70.2g
• Sodium 2.8g