Koya Express Udon

About Koya

Koya is the project of Japanese udon specialist Shuko Oda, with two London locations in Soho and the Bloomberg Arcade. Shuko serves a diverse range of udon bowls, offering combinations of hot and cold noodles. The dishes reflect the international influences of the chefs, blending Japanese cuisine with European flavours and locally sourced ingredients.

Udon Varieties

Choose from three delicious udon noodle preparations:

• Buta Miso: Udon noodles with pork mince and miso.
• Kitsune: Udon noodles with sweet fried tofu and spring onion.
• Kaiso: Udon noodles with mixed seaweed and sesame.

Cooking Instructions

Cooking Time: 25-30 Minutes

Serves: 2

Starting with Your Udon

Follow these three stages for preparing the udon noodles:

1. Boil: Fill a large saucepan with 3-4 litres of unsalted water. Once boiling, gently separate the udon noodles and lower them into the water for 15 minutes. Add a dash of cold water if the water threatens to bubble over.
2. Cool: After 15 minutes, drain the udon. Refill the same pot with cold water and return the noodles to cool them.
3. Warm: Warm the udon according to your chosen express box instructions below.

Preparing Your Chosen Box

Buta Miso

1. Pour the dashi (2) into a saucepan over high heat and reheat for 5-6 minutes until piping hot.
2. Heat the buta miso (3) in a small saucepan over medium heat for 4-5 minutes, stirring occasionally.
3. Divide the cooled udon between serving bowls. Pour over the dashi. Place the buta miso on top and garnish with the short spring onions (4).

Kitsune

1. Pour the dashi (2) into a saucepan over high heat. Gently add the kitsune (14) and its broth from the bag. Reheat for 5-6 minutes until everything is piping hot.
2. Divide the cooled udon between serving bowls, then pour over the dashi. Gently place the kitsune on top and garnish with the short spring onions (4).

Kaiso

1. Pour the veggie dashi (8) into a saucepan over high heat and reheat for 5-6 minutes until piping hot.
2. Divide the cooled udon between serving bowls, then pour over the dashi.
3. Arrange the wakame (9), nori (10), kombu (11), and tororo (12) on top. Garnish with the sesame seeds (13) and long spring onions (7).

Ingredients

Udon: wheat flour, tapioca flour, salt, cornflour.

Dashi: dried bonito, dried anchovies (fish), hongaeshi (soybeans).

Buta Miso: pork belly, saké (alcohol), soy (soybeans), red and white miso (soybeans), sugar. Spring onions.

Veggie Dashi: kombu, dried tomatoes, shiitake, hongaeshi (soybeans).

Wakame Seaweed: Nori seaweed, soy (soybeans), saké (alcohol), mirin (alcohol).

Tororo Seaweed.

Kombu: kombu seaweed, soy (soybeans), saké (alcohol), mirin (alcohol).

Sesame.

Kitsune: tofu (soybeans), brine.

Allergens

For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens.

Storage

Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival; do not eat if warm.

Consume Before

The Monday after delivery. See date on the sticker inside the box's lid.

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