Udon Noodles in Hot Kombu-Bonito Broth

What you need

• 8 g (0.3 oz) kombu, about a 10 cm (4 in) square
• 15 g (1/2 oz) bonito flakes
• 600 ml (2 1/2 cups) water
• 2 tbsp light soy sauce
• 2 tbsp mirin
• 1/2 tsp salt
• 400 g (14 oz) fresh udon noodles, or frozen
• 2 scallions, thinly sliced

Method

Restated from the original video

1. 1

   Put the kombu and water in a pot and let it soak for 10 min.

2. 2

   Heat the pot over medium heat until tiny bubbles rise around the edge, then lift out the kombu before the water boils.

3. 3

   Add the bonito flakes, bring to a gentle simmer and cook 30 seconds, then turn off the heat.

4. 4

   Let the flakes sink for 2 min, then strain the broth through a fine sieve.

5. 5

   Return the broth to the pot and stir in the soy sauce, mirin and salt. Keep it hot over low heat.

6. 6

   Boil the noodles in a separate pot of unsalted water until tender, following the packet time, usually 2-3 min for fresh. Drain well.

7. 7

   Divide the noodles between two warm bowls.

8. 8

   Ladle the hot broth over the noodles and scatter the scallions on top. Serve at once.

Imported from kawalingpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.