This popular dish is quick and easy to prepare and makes a satisfying light lunch or soup for a meal.
1 pack of Clearspring Udon or Clearspring Soba
Pinch of Clearspring Traditional Sea Salt
2 tbsp Clearspring Soya Sauce or Clearspring Tamari Soya Sauce
1 1/2 tbsp Clearspring Rice Mirin or Clearspring Mikawa Mirin
1-2 tsp juice from freshly grated ginger root
For dashi stock
2 inch strip of Clearspring Kombu
3 Clearspring Shiitake Mushrooms
Assorted colourful, steamed or simmered vegetables
Salad onions, finely chopped
1. Cook the noodles according to the directions on the package, then rinse under cold running water, drain, and set aside.
2. Meanwhile, prepare the dashi stock by soaking the kombu and shiitake in the water in a medium size saucepan for 15 minutes. Remove the shiitake, cut off and discard the stems, return to the water and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the kombu and reserve it for another use. Simmer 10-15 minutes more.
3. Combine the dashi stock, salt, tamari or shoyu, and mirin. Simmer 1 minute. Remove from heat and add the ginger juice.
4. To serve, divide the noodles between individual deep bowls. Ladle the hot broth with shiitake over each bowl of noodles to almost cover. Top with your choice of simmered vegetables and garnish with the chopped salad onions.