Ingredients

Dashi Stock
Serves 5

160g dried shiitake mushrooms

80g kombu

2L water

Udon Soup
Serves 1

350ml vegan dashi

35g Honteri

30g soy sauce

3.5g salt

Honteri

A versatile and authentic Japanese mirin-style sweet seasoning.

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Method

Dashi Stock

1. Leave kombu and dried shiitake mushroom in water to soak overnight in the fridge.

2. Cook (1) over low heat for 20-30 minutes. Remove the scam if it appears on the surface.

3. Strain the dashi through a fine-mesh sieve to a saucepan.

Udon Soup

1. Add 350ml dashi stock, 30g soy sauce, 35g Honteri and salt in a saucepan and heat over a medium heat. Turn off the heat before reaching the boiling point.

Assembly

1. In a noodle bowl, add freshly cooked udon noodles followed by the soup. Place extra toppings, such as vegetable tempura, on top of the noodle as desired, and sprinkle with finely chopped spring onions to serve. For an added kick, add some Shichimi Togarashi chili powder.

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