Udon Noodles
These flat, white Japanese noodles, made of wheat flour and water, are especially popular in Osaka and southern regions in Japan. They have a fine, soft texture and are ordinarily added to clearly stock soups. Simmer in irrigate for about 15 minutes, drain, and tot up to red-miso soup; trim with sliced shiitake mushrooms, diced tofu, and fleeceable onions. Or, seethe and put away with stir-fried vegetables.
Manufacturer: KAME