Udon Noodle Soup Dashi Recipe

Dashi Stock (ichiban dash-- adapted from Just Hungry) makes about 2 medium bowls of soup
Printable Recipe

• 2-3 large strips of Dried Kombu, cut into roughly 4x4 inch squares
• 1 handful or about 3 packages of bonito flakes
• 4 cups of cold water
• optional additional items: 4 dried shiitake mushrooms or dried sardines

First soak the dried kombu and shiitake mushrooms in the cold water in the pot for about 20 minutes and then bring to boil. Remove the seaweed and shiitake and add 3 small packages or a heaping handful of the bonito flakes and turn off heat and allow it to steep for another 5-10 minutes or so. Strain with fine sieve, pressing out the stock from the bonito flakes. Save the shiitake mushrooms. The broth should be a clear light golden yellow color.

Udon Noodle Soup with Prawns and Poached Egg (adapted from Marc at No Recipes)
Printable Recipe

• 4 cups dashi stock from above
• 2 tbs soy sauce
• 1 tbs mirin
• 2 ts sugar
• salt
• 1 carrot, cut into 1/2 inch segments on the diagonal and then thinly sliced
• 1/2 bunch of spinach, coarsely chopped
• shiitake mushroom from above, thinly sliced
• 1 scallion, thinly sliced on the diagonal (we forgot to add this before taking the photos!)
• eggs (raw egg is typically used in Tsukumi Udon, but we like poached and breaking the egg open and seeing the golden yolk ooze out)
• 1 tbs white vinegar to poach eggs
• udon noodles

Bring a pot of water to boil and quickly blanch the spinach and carrots and set aside. In same pot, add the udon noodles and cook until al dente. Cooking time varies depends on the thickness of noodles. When ready, strain in colander and shock with cold water to stop the cooking.

Crack egg and place in small bowl or ramekin. Using a same pot filled 1/4-1/2 way with water, add about 1 tbs of white vinegar. Bring to rolling simmer (you'll see bubbles floating from the bottom of the pot) and using spoon or whisk, give it a few good stirs. Gently lower the egg into the water and pour it out in the direction of the flowing water. The movement of the water helps to make the poach egg into a nice oval shape. It will begin to float when done, about 3-4 minutes. Carefully remove and shock in cold water bath and set aside. Or skip this step totally and just crack a raw egg in the soup.

Prepare your noodles, mushrooms, spinach and carrots in a soup bowl. Heat the ichiban dashi and add the soy sauce, mirin, and sugar along with the prawns and bring to slow rolling boil. Make final adjustments with salt if needed and ladle broth over the noodle bowls. Top with prawns, poached eggs, and scallions and enjoy!