Udon Noodle Soup

Ingredients

• 1 lb fresh or frozen udon noodles
• 6 cups water
• 1 piece kombu (kelp), 4 inches
• 1 cup bonito flakes (katsuobushi)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp salt
• 1 medium carrot, julienned
• 2 shiitake mushrooms, sliced
• 1 cup baby spinach
• 2 green onions, sliced diagonally
• 1 sheet nori, cut into strips
• 1 tsp sesame oil
• Shichimi togarashi (Japanese seven spice) for serving

Instructions

1. Make dashi by placing kombu in 6 cups cold water and bringing to a gentle simmer over medium heat. Remove kombu just before water boils.
2. Add bonito flakes to the hot water, simmer for 2 minutes, then strain through a fine mesh strainer. Discard solids.
3. Return dashi to pot and season with soy sauce, mirin, and salt. Taste and adjust seasoning as needed.
4. Add carrots and shiitake mushrooms to the seasoned dashi and simmer for 5 minutes until vegetables are tender.
5. Cook udon noodles according to package directions, drain well, and divide among 4 serving bowls.
6. Add spinach to the hot broth and cook for 30 seconds until wilted.
7. Ladle the hot broth and vegetables over the noodles in each bowl.
8. Garnish with sliced green onions, nori strips, and a few drops of sesame oil.
9. Serve immediately with shichimi togarashi on the side for optional heat.