Mushroom And Tofu Dashi Udon Soup

1. 1

   Make the Ichiban Dashi (first sea stock):

2. 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.

3. 3

   Note: To make miso soup, add in 4-5 tablespoons of your favorite miso, tofu, and wakame seaweed.

4. 4

   For the soup:

5. 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.

6. 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.

7. 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.

8. 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.

9. 9

   Separate noodles evenly into bowls. Ladle in the soup and serve immediately.

* Per serving · 4 servings · Values may vary.