Tear a small part of a frozen udon package and microwave it to warm it up. While it is warming up, combine the soy milk, shiro-dashi, and yuzu pepper paste to make the soup.
Rinse the warmed and loosened udon noodles in cold water to cool them. Drain the noodles well and add to the soup.
Top the noodles with mentaiko and shiso leaves. Sprinkle with black pepper if desired and it is done.
Story Behind this Recipe
I wanted to eat soy and mentaiko creamy udon noodles that I had at a certain noodle shop. So I recreated it and it came out great.
The photo shown here has a mentaiko sauce for pasta. It doesn't look appetizing, but the taste is awesome (I will update the photo someday). I wanted to add something green, so I added shiso leaves, although mizuna leaves taste great also!