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Food & Drink Life Marugame Udon and 3 other Seattle soup spots, reviewed by our writer Jan. 15, 2025 at 10:00 am Updated Jan. 15, 2025 at 11:00 am By Tan Vinh ...

Sanuki Udon, located on West 4th Street near New York University, is a fast casual restaurant specializing in making udon noodles and tempura.

The red tempura is really bright red, and it does have a scent reminiscent of pickled ginger. Add powdered soup. Pour in boiling water and wait 3 minutes. After 3 minutes, add the spices and it's ...

A cook arranges a batch of kabocha squash tempura at Marugame Udon in The Village of Donki, which opened to the public on Oct. 23, 2024.

The ingredients look like this. The calorie content is 336kcal per serving. The bowl contains packeted udon noodles, powdered soup, liquid soup, and fluffy fried tofu.

FOR THE SHIITAKE DASHI 7 dried shiitake mushrooms 10cm x 8cm piece of kombu (edible kelp) FOR THE SOUP BASE 1 litre shiitake dashi 80ml light soy sauce 80ml mirin ½ tsp salt FOR THE BRAISED BEEF ...

Cook the udon noodles according to the package instructions, usually by boiling in water for about 4-5 minutes until tender. Drain and rinse under cold water to stop the cooking process. Set aside.

Instructions To make the stock reduction, combine the ingredients in a large, clean glass jar, give it a little shake then leave in the fridge overnight. The following day, boil the mixture in a ...

The new eatery is set to serve its first bowls of Sanuki-style udon noodles, rice bowls, tempura and more on Feb. 24 with opening hours that day listed from 11 a.m. to 9 p.m.

Besides the usual Batang Fish Soup (S$6/S$8), the menu offers Sea-bass Fish Soup in 2 broth options: Original Seabass Bone Stock (S$8/S$10) or Dashi (S$9/S$11). The non-traditional Dashi stock is ...