Udon in Broth
Super easy and relaxing noodle soup.
Udon, 16 oz
4-5 cups water
Kombu, 3-4 inches long soaked
2-3 tbsp shoyu or tamari
1/4 cup of scallion for garnish
2 to 3 quarts of water, for cooking udon
Place 2 to 3 quarts of water in a pot and bring it to a boil.
Add udon and cook for 8-10 minutes until done.
Place in strainer and rinse under cold water.
Place the kombu and water in the pot. Cover and bring to a boil. Reduce the flame to medium-low and simmer 10 minutes.
Add shoyu or tamari and simmer for another 5 minutes.
Place udon in serving bowls and pour the hot broth over them.
Garnish with freshly cut scallions.
For variety, sustitute udon with soba or somen.
If desired, cook thinly sliced fresh mushrooms in the broth.
Michio and Aveline Kushi