Directions

To Make

1. In a sauce pan, boil water and cook Hakubaku Organic Udon Noodles according to package instructions. Once cooked, rinse udon over cold water and divide into 2 bowls.
2. In a sauce pan, heat up dashi stock with light soy sauce, sake, mirin and brown sugar. Let it come to a gentle boil. Remove from heat and drop in the ice cubes.
3. Pour broth over udon and garnish with chopped spring onions, julienned cucumber, bonito flakes, sesame seeds, onsen eggs and pickled ginger (optional).