Download ImageIngredients 400 g fresh or frozen udon noodles (cooked according to package instructions)1/2 cup spring onions (thinly chopped) Broth 4 cups dashi broth (soak a 10×10 cm piece of Kombu overnight in 4 cups of water or use 1/2 the amount of Kombu & add 2 dried shiitake mushrooms)2 tsp brown sugar3 tbsp soy sauce2 tbsp rice vinegar1/4 tsp salt (to taste) Mushrooms 2 cups fresh white or button mushrooms (sliced)1 tsp sesame oil1 tbsp soy sauce1/8 tsp brown sugar Steps In a medium saucepan, add dashi stock & bring it to a boil.Add soy sauce, vinegar, sugar & salt, stir, put on the lid, taste to adjust seasoning & continue simmering on a low heat while preparing the other components of the dish.Heat a large frying pan on medium, when hot, add oil & spread the mushrooms evenly.Cook until mushrooms turn slightly brown, add soy sauce & sugar, continue cooking until almost all the moisture has been absorbed into the mushrooms.To assemble, place cooked udon noodles into individual serving bowls, pour the hot soup over the noodles, add mushrooms & sprinkle chopped spring onions & shichimi togarashi (optional), serve immediately. Source : www.instagram.com
