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Ingredients
- 1 packet fresh Udon noodles
- 1 teaspoon dashi powder
- 1½ tablespoon soy sauce
- 3 tablespoons mirin
- 2 tablespoons bone broth powder
Toppings
- white beans, soaked and precooked
- 3 stalks scallions
- 4 mushrooms, sliced and pan-fried
- 2 egg yolks (cured in soy sauce for 30 minutes)
- 2 dry nori sheets
- Kimchi
Method
- Put all the ingredients for the broth in a pot and leave for 10 minutes. Bring to a boil. Lower the heat, cover, and simmer on low for 5 minutes.
- Add the Udon noodles and remove them once cooked as per package instructions.
- Divide the noodles and broth between two bowls and add the topping of your choice.
- Serve hot with some chilli oil.
