Directions
1. Prepare the broth: In a pot, heat the tsuyu soup stock with water (check the package for dilution instructions). Bring to a simmer.
2. Make the soft boil egg: In a pot, bring water to the boil and gentle place the egg into
the water and cook for 6 minutes. Once finished immediately place it in cold water
and peel the egg shell and slice in half.
3. Cook the noodle: While the broth simmers, cook the udon noodles according to the
package directions, then drain.
4. Assemble the bowl: Place the cooked noodles in a bowl and pour the hot broth over
them.
5. Top the soup: Add your egg, favorite desired meat and toppings. Sprinkle with Haiku
Pepperberry Shichimi to finish.
6. Serve: Enjoy your quick and flavorful udon!
