Soboro and Okura Hiyashi Udon

  • 1 serving
  • 20 mins
A bowl of cold udon topping with tomato, okras, and ground beef

The perfect chilled noodle dish on a hot summer day! For this recipe we used our Jumbo Udon with Soup. Just add a little meat and some summer veggies and you’re all set. You’re going to want to tell your friends all about this delicious slurpalicious dish!  

In this recipe

Jumbo Udon With Soup, 21.80oz (618g), 3 servings

Jumbo Udon with Soup

Yields
1 serving

Cook Time
20 mins

 

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Ingredients

Udon

  • 1 serving Jumbo Udon with Soup 

Soup

  • 1 packet Jumbo Udon Soup Seasoning 
  • 1 ¼ cups Hot Water 

Toppings

  • 100 g Ground Beef or Pork (we used beef) 
  • Sesame Oil 
  • 1 tsp Soy Sauce 
  • 1 tsp Mirin 
  • ½ tsp Grated Ginger 
  • 2 Okras cut into 5 mm pieces, microwave in a bowl with water for about 1 minute
  • ¼ Tomato cut into bite-sized pieces
  • Thinly Cut Dry Seaweed 
  • Ice

Instructions

  • Prepare the soup by mixing the included soup seasoning with 1 ¼ cups of hot water. Let it cool. 
  • Heat up frying pan and add sesame oil and ground beef and cook thoroughly. Flavor with soy sauce and mirin and you’ve just made soboro.  
  • Boil water in a large pot and cook udon noodles. Once it’s done, cool with cold water and let it drain. 
  • Place udon noodles in serving bowl and top with soboro, okra, and tomato. 
  • Pour cooled soup over noodles and add ice to soup to further chill. Garnish with seaweed and you’re all set!