When it’s cold, there’s nothing like a big bowl of hot soup!

Thick, chewy udon noodles in soup is a popular Japanese dish dating back to the 12th century. Although there are over a hundred varieties today, they all share the same delicious slurping satsisfaction. Marni adds her own mix of spices, vegetables and garnishes for a personal twist on one of Asia’s most popular dishes.

Fresh Veggie Roll
A fresh roll stuffed with rice noodles, veggies and herbs in a thin rice paper wrapper, served with creamy peanut dipping sauce
$3

Udon Noodle Soup with Chicken and Bok Choi
Scratch made chicken broth simmered with ginger, mirin and soy sauce, served with bok choi, slow roasted chicken, scallions and fresh red chilies
#GF #Vegan options available
$12

Fried Banana Spring Roll
drizzled with chocolate sauce and coconut whipped cream
$4

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Marni Wolf is an experimental and dedicated amateur cook. She spends most of her free time making a mess in the kitchen, or reading about new ways that she can make a mess in the kitchen. She has worked for many years in the food industry, honing her chops on the line of one of Toronto’s premier food trucks before managing a café in Little India. She recently switched gears to take on new office gig, leaving her hungrier than ever to get back into the kitchen. Check out her cooking blog at http://www.wolfitdown.com/

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Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.