Instant Udon Noodle Soup

Bring water to boil in a small pot, adjusting broth level to your preference. Add soup base and fish cake, and lower heat to a simmer for a couple minutes. Add udon noodles and let cook for approximately 3 minutes.

In a separate pan, add oil over medium heat and fry egg. Alternatively, you can choose to poach the egg right in the simmering noodle soup.

In the pot of soup, add mushrooms and let stand for one minute. Transfer your noodle soup into a wide-mouthed bowl. If you chose to fry an egg, gently float it on top of the soup. Add seaweed salad and garnish with furikake seasoning and sesame seeds, if you wish. Drizzle with sesame oil. Serve immediately. Serves one.