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  • 1 serving Jumbo Udon Noodles Only


  • 1 tbsp Signature Miso Ramen Soup Base (or Miso Paste) 
  • 1 cup Milk (or Half & Half) 


  • 1 slice Bacon
  • ¼ Onion
  • 2 Mushrooms
  • ½ tbsp Minced Parsley for garnish 
  • 1 Egg
  • 1 tbsp Grated Parmesan Cheese 
  • Salt and Pepper  by preference


  • Break eggs into a bowl, and whisk in parmesan cheese.
  • Thinly slice onions and mushrooms. Cut bacon to about ¼ inch in width. 
  • Follow the cooking instructions on the back of the packaging to boil the udon. Once boiled, place the udon in a colander and drain. 
  • Fry the bacon in a frying pan. When the fat from the bacon has rendered, add onions and mushrooms and continue frying. 
  • Once the bacon and vegetables are cooked, pour in milk (or half & half) and Signature Miso Ramen Soup Base (or Miso paste), add udon and continue frying. 
  • Turn off the heat, add in the egg and parmesan cheese mixture from Step 1 and stir quickly to prevent the eggs from cooking. Season with salt and pepper to taste.  
  • Garnish with parsley and dig in.