This less-salt version of the classic udon soup is perfect for those who are conscious of their sodium intake. By enriching the broth with the savory umami of bonito flakes and kelp, the salt content has been reduced by 30 percent compared to the standard version. No potassium chloride is used in this recipe. Simply dissolve one packet in 250ml of hot water to easily enjoy an authentic Kansai-style udon broth with a deep dashi flavor.

Store in cool dry place

*Photo for reference only.