Ingredients (serves 2)
° 8 dried kelps in knot
° 4 shiitake mushrooms, sliced or halved
° 2 thin slices ginger
° 750ml water, for soup base
° 1 teaspoon sugar
° ½ teaspoon salt, or to taste
° 30ml shoyu (Japanese soy sauce) or light soy sauce, or to taste
° 30ml mirin or 10ml cooking rice wine
° 750ml water, for cooking udon
° 2 packs (400g) udon noodle
° finely shredded spring onion, for garnish
° shichimi togarashi (optional), to serve
1. Place the dried kelps, mushroom, ginger and water in a pot. Bring to a boil and simmer for 10-15 minutes. Add in sugar, salt, shoyu, and mirin and simmer for 1 minute.
2. Meanwhile, place the udon in a pot or wok of lightly salted boiling water and cook for 5 minutes or until tender. Drain the noodle thoroughly and divide among 2 individual serving bowls. Garnish with spring onion.
3. Ladle the soup into individual serving bowls, sprinkle with spring onion, shichimi togarashi and serve immediately.
1. Substitute shichimi togarashi(seven-spice mix) with chilli powder and a few lightly toasted black and white sesame seeds, if desired.