Serving size : 4
Ingredients
- 1 litre dashi or shitake dashi
- 4 tbsp mirin
- 2 tbsp usukuchi (Japanese light soy sauce)
- 300g udon
- 1 spring onion, chopped
- ½ nori strips
Method
Combine dashi, mirin and soy sauce in a pot and bring to the boil. Cook for 1 minute.
Meanwhile bring another pot of water to the boil and cook udon until tender but still al dente. Remove and drain well.
Divide udon into serving bowls and ladle hot soup over udon and sprinkle with chopped onions and nori strips.