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  • 1 serving Mushroom Flavor Udon 


  • 1 pack Mushroom Flavor Udon Soup Seasoning 
  • 1 ¼ cups Hot Water


  • ¼ bunch Shimeji trim roots and separate stalks 
  • 1 Shiitake Mushroom thinly sliced
  • ¼ bunch Enoki Mushroom trim off root part and cut bunch in half 
  • 1 cup Water for ankakesauce/gravy sauce 
  • 1 tsp Powdered Dashi 
  • 1 tbsp Soy Sauce 
  • 1 tbsp Mirin 
  • 1 tbsp Water for starch 
  • 1 Egg beaten 
  • Cilantro 
  • ¼ Carrot chopped into 3-5mm thick pieces, shaped with flower cutter, boiled in saltwater 


  • In a large pot, add 1 cup of water, powdered dashi, soy sauce, mirin and bring to a boil. Then add shimeji, shiitake, and enoki mushrooms and let it simmer. Mix 1 tbsp of water with 1 tbsp of potato starch and pour in mixture into the pot to thicken. Pour in 1 beaten egg in a circular motion and turn off heat when egg is cooked. (Don’t mix the egg to avoid a cloudy soup broth). Your ankake sauce is ready! 
  • In a separate pot, prepare the udon by following the package instructions. Transfer udon and soup into serving bowl. 
  • Pour the ankake sauce over the udon and top it with cilantro and decorate with flower cut carrots.