1 Package Udon or Soba Noodles
6 cups water
2 inch strip of kombu (kelp) seaweed, rinsed to remove excess salt
1 or 2 dried shiitake mushrooms
1 medium onion, sliced in half moons
1 large carrot, cut into matchsticks
1 small baby bok choy or 3 leaves bok choy or 2 leaves Napa cabbage, thinly sliced
1 package extra firm tofu, drained and cut into 1-inch cubes
6 tablespoons shoyu (naturally brewed soy sauce)
4 tablespoons mirin (sweet rice cooking wine)
Toasted sesame seeds
Shichimi hot spice powder
• Cook the noodles in a large pot of water according to the directions on the package. It’s better to undercook them slightly.
• Place the broth water in a large pot then add the kombu and shiitake mushrooms.
• Bring to a boil. Boil for 2 minutes then remove the kombu. (Save it and use for cooking beans.) Remove the mushrooms, let cool, then slice thinly and return to pot.
• Add onions and simmer for 5 – 7 minutes.
• Add the tofu if you are using it and return the pot to a boil.
• Add the carrots.
• Add the greens, then season with the shoyu and mirin let cook another 2-3 minutes.
• Place the noodles in a bowl and add hot broth to almost cover.
• Garnish and serve hot. In the summer, you can cool the noodles and broth and serve cool.