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1
Make the Ichiban Dashi (first sea stock):
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2
Place water and the dashi kombu in the pot and let soak for 15 minutes. Place the pot over high heat and add the katsuobushi.
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3
Note: To make miso soup, add in 4-5 tablespoons of your favorite miso, tofu, and wakame seaweed.
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4
For the soup:
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5
Bring water to boil for the udon. I like to add 1 tablespoon of salt to the water; that is optional. When boiling, place the dried udon noodles in the water. The boil should subside a bit. When it boils again, add 1 cup of water. When it boils again, taste the noodles and it should be done. If not, lower the heat and check again in a couple of minutes. Rinse in cold water when done.
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6
Add the soy sauce, fish sauce, mirin rice cooking wine, and Sriracha to the broth. I recommend adding half of each to start and then adding more as necessary. As always, add to your taste.
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7
Cube the tofu and add to the boiling broth. Quarter the mushrooms and add to the broth. Cut the lettuce into bite size pieces, just like making a salad, and add to the broth.
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8
Remove the dashi kombu with tongs. Traditionally, the shaved bonito should be strained as well before the addition of the tofu vegetables, but I don't mind them.
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9
Separate noodles evenly into bowls. Ladle in the soup and serve immediately.
