This udon soup stock can be easily made into Kansai-style (south-western half of Japan, including Osaka) soup stock by simply dissolving it in hot water. The umami of kelp and the richness of dried bonito flakes are used in abundance, and the light soy sauce gives it a mellow finish.
How to use
Dissolve 1 bag of soup stock in about 250 ml of boiling water.
This will make udon soup.
Add boiled udon noodles and serve with your favorite ingredients on top.
Nutrition facts Per 1 bag
Energy:16.0kcal Protein:0.60g Fat:0.01g Carbohydrate:3.30g Salt equivalent:1.70g
Allergic ingredients
bonito, soybeans, Wheat
Expiration date
18 month *From the date of manufacture
Packaging and some capacities and specifications may change due to product renewal.