• Miwa




▶vegetarian (including fish stock)

<Yield> 1servings

<Prep time> 6 min

<Cook time> 5 mins


1 frozen udon noodle (200g)

mushroom ( shimeji mushroom, shiitake mushroom, enoki mushroom) 2 cups, (200g)

spring onion ½ cup , chopped (50g)

grated ginger 1 tsp

daikon radish 5cm


1 dashi packet / kombu dashi powder OR vegetable dashi powder 1 tsp

soy sauce 1 ½ tbsp

mirin 1 ½ tbsp

water 2 cups

salt 2 pinch

Optional topping

Japanese seven spices


1; Chop mushrooms into small pieces. Thinly slice spring onion. Microwave frozen udon noodle 600w for 3mins. Grate ginger and daikon radish.

2; Add soy sauce , mirin, water, salt , dashi packet and grated ginger to a pot. Add mushrooms and spring onion. Bring it to a boil and cook it over mid-heat about 4 mins. Shake off the dashi packet and discard it from the pot.

3; Add grated daikon radish. Heat it up and remove it from the heat.

Adjust the taste with soy sauce or salt if it's needed.

4; To the serving bowl, place warm udon noodles then pour 3 over the top. Garnish chopped spring onion along with Japanese seven spices if you want. Ready to be enjoyed.

<Miwa’s tips> ※Watch more on YouTube!

1; Use any mushroom you have. OR swap for sliced onion, carrot and spinach.

2; Add tofu for a more wholesome option!

3; For vegan option, use kombu stock or shiitake mushroom stock.

4; You can use dried noodles. Make sure to cook it separately before serving with soup.

<Storage time>

Keep udon noodles and soup separately. Soup can be stored in an air-tight container in the fridge for 5 days.

☆Get your own Japanese soup stock ( DASHI) starter kit from here!

2021/09/24 MIWA