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Myojo Foods · pack · udon broth

Jumbo Udon with Soup

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heat unrated
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best / pack
1,810mg
sodium / pack
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About this ramen

Our Jumbo Udon with Soup is perfect for a quick meal for friends and family! By including the soup base, we made it easy to cook up a quick meal when you have limited time.

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Nutrition Facts

3 servings per container
Serving size206g
Amount per serving
Calories270
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 1,810mg79%
Total Carbohydrate 56g20%
Dietary Fiber 0g0%
Total Sugars 2g
Includes 0g Added Sugars0%
Protein 10g
Vitamin D 0mcg0%
Calcium 25mg2%
Iron 2mg11%
Potassium 24mg1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Read off the pack on 2026-09-25.

79%of the US daily sodium limit, per serving.

The whole pack is 237%. Against the FDA daily value of 2,300 mg. Many people use only part of the soup base.

Ingredients

UDON NOODLES: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, TAPIOCA STARCH, SALT, LESS THAN 2% OF THE FOLLOWING: SODIUM BENZOATE (USED AS PRESERVATIVE), NATURAL FLAVOR, LACTIC ACID, SODIUM CITRATE, MALIC ACID SOUP BASE: SALT, SUGAR, MONOSODIUM GLUTAMATE, FISH STOCK POWDER (SALT, MONOSODIUM GLUTAMATE, SUGAR, BONITO POWDER, BONITO EXTRACT), HYDROLYZED SOY PROTEIN, FISH POWDER (MALTODEXTRIN, DRIED BONITO POWDER, YEAST EXTRACT, MALTOSE, DRIED BONITO EXTRACT, BONITO EXTRACT, KELP POWDER, GLUCOSE SYRUP SOLID, SHIITAKE MUSHROOM EXTRACT), SOY SAUCE POWDER (WHEAT, SOYBEAN, SALT, MALTODEXTRIN), NATURAL FLAVOR (FERMENTED ANCHOVIES, MALTODEXTRIN, SALT), CARAMEL COLOR, KOMBU POWDER, DRIED LEEKS, SODIUM BICARBONATE, DISODIUM INOSINATE, DISODIUM GUANYLATE, SOYBEAN OIL, SILICON DIOXIDE, DISODIUM SUCCINATE

Contains

WHEAT, FISH (BONITO, ANCHOVIES), SOY

Transcribed from the packaging. Recipes change without notice — if you have an allergy, read the pack in your hand before eating.

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