Udon Big Bowl Noodle
September 1st, 2005
It is a big bowl and at about 4oz, it’ll make a good meal for most people. Fortunately, the thick Udon noodles save well in the fridge for a later snack, if you don’t eat much.
In traditional Korean table etiquette, you start with a small taste of the soup before you start eating. I find that this prepare one’s palate for the meal and works well.
The lively thicker Udon noodles balance nicely the hot savory soup that has a rich seafare taste. There are three bigger pieces of fried fish cake that look like browned crouton and tasted a bit smokey, some small pinwheel slices of white on pink fish cake, and pieces of green seaweed that tased like spinach. The whole is greater than the sum of its parts, that what make this soup great.
There are some funny entries on its ingredient label, “Wel Shonion” and “Sea Tangle.” The sea tangle is seaweed and the other is a mispelling for welsh onion, which is spring onion. Make sure the boiling water is really hot and add it just above the inner line, there are so much stuffs that need to be cooked as you can see in the picture here.
Cooking Directions
- Open lid half-way, take powder packet and add content into cup. Add boiling water up to the inside line - about 1 1/2 cup.
- Close lid and let stand for 3 minutes, remove lid, stir and serve.
Product of S. Korea by Nong Shim Corp.
Ingredients*
Net wt. 3.91 oz (111g)
Noodle
Wheat Flour, Potato Starch, Palm Oil, Corn Flour, Salt.
Powder Soup Packet
Salt, Monosodium Glutamate, Sugar, Glucose, Black Pepper, Red Pepper, Soy Sauce, Onion Laver.
Soup Solids
Fish Cake, Fried Fish Cake, Wel Shonion, Carrot, Sea Tangle.
Disclaimer*
Ingredients were copied from the product label, however you should not rely solely on this information in any manner.
It is a big bowl and at about 4oz, it’ll make a good meal for most people. Fortunately, the thick Udon noodles save well in the fridge for a later snack, if you don’t eat much.
In traditional Korean table etiquette, you start with a small taste of the soup before you start eating. I find that this prepare one’s palate for the meal and works well.
The lively thicker Udon noodles balance nicely the hot savory soup that has a rich seafare taste. There are three bigger pieces of fried fish cake that look like browned crouton and tasted a bit smokey, some small pinwheel slices of white on pink fish cake, and pieces of green seaweed that tased like spinach. The whole is greater than the sum of its parts, that what make this soup great.
There are some funny entries on its ingredient label, “Wel Shonion” and “Sea Tangle.” The sea tangle is seaweed and the other is a mispelling for welsh onion, which is spring onion. Make sure the boiling water is really hot and add it just above the inner line, there are so much stuffs that need to be cooked as you can see in the picture here.
- Open lid half-way, take powder packet and add content into cup. Add boiling water up to the inside line - about 1 1/2 cup.
- Close lid and let stand for 3 minutes, remove lid, stir and serve.
Ingredients*
Net wt. 3.91 oz (111g)
Disclaimer*
November 15th, 2005 at 8:24 am
On my second batch of this stuff, the fried fish cake biscuits were kind of hard to soften in the soup. I don’t know if it due to the weather getting cold as it is now nearing winter here. So after cooking as usual, I removed the lid and put it into the microwave to heat it another 30 seconds or so. That worked out very well.