Udon in Dashi Broth

Serves 2

Ingredients

• 7 oz dried udon noodles
• 4 cups water
• 1 piece (4x4 inch) kombu (dried kelp)
• 1/2 cup katsuobushi (bonito flakes)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 3 stalks scallions
• 2 tbsp tempura flakes (tenkasu)

Instructions

1. 1Bring water to a simmer in a medium pot over medium heat.
2. 2Add the kombu piece and simmer gently for 5 minutes (do not boil).
3. 3Remove kombu, add bonito flakes, turn off heat, and let steep 5 minutes.
4. 4Strain broth through a fine mesh sieve into a clean pot; discard solids.
5. 5Stir in soy sauce and mirin; keep broth warm over low heat.
6. 6Bring a large pot of water to a boil and cook udon noodles according to package directions (usually 8–10 minutes).
7. 7While noodles cook, thinly slice scallions on the bias, separating white and green parts.
8. 8Drain cooked udon, rinse briefly under warm water to remove excess starch, and divide between two deep bowls.
9. 9Ladle hot dashi broth over the noodles.
10. 10Top each bowl with sliced scallions and tempura flakes if using. Serve immediately.