Light Udon Noodle Soup

Ingredients

• 8 ounces dry udon noodles or 2 packets of fresh udon noodles

Broth

• 1 cup dashi (or 1 teaspoon dashi powder mixed with 1water)
• 2 tablespoons soy sauce
• 1/4 cup mirin
• 1 cup water
• 3-inch piece kombu (dried kelp)

Toppings

• 3 stalks scallions (thinly sliced on the bias)
• tororo kombu (optional)
• 4 fresh shiitake mushrooms
• 2 imitation crab sticks
• 2 eggs
• 2 tablespoons tempura bits
• 2 dry nori sheets

Instructions

• place all the ingredients for the broth during a pot and produce to a boil. Lower the warmth, cowl and simmer on low for ten minutes. If you're victimisation Chinese black mushroom mushrooms for topping, add them to the broth and simmer along.

• Bring a pot of water to boil and add your udon noodles. Cook noodles in step with the directions on the package. save of the water (about a cup), drain and put aside.

• Divide the noodles and broth between 2 bowls and add topping of your alternative. Serve hot.

• Add a touch of the recent udon water that you simply saved to dilute the broth if it’s too robust.

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