In a large pot, prepare the udon soup base according to the package instructions. Add the udon noodles to the boiling soup base to soften and separate noodles (approximately one to two minutes).

They often ate "udon" noodles in cold soup flavored with the seeds of “egoma,” or Korean perilla, for lunch on hot summer days. Egoma is endearingly called “junen” in Fukushima and was ...