1 packet udon noodles frozen or fresh
1 cup boiling water
1 tsp dashi stock powder use kombu dashi for vegan/vegetarian version
1 tsp light soy sauce
1 tsp mirin
1 pinch salt
1 pinch sugar

Optional Toppings:
1 stalk spring onion finely sliced diagonally
2 tsp bonito flakes katsuoboshi
1 pinch chilli flakes shichimi togarashi

Cook udon noodles according to packet directions, or recipe if you’re making them by hand.
Place dashi, soy sauce, mirin, salt and sugar into a deep bowl, then pour boiling water over the top.
Take cooked udon noodles and slide into the soup base.
Top with sliced spring onion, bonito and chilli flakes.

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