Ingredients

Method

In a large pot, combine the dashi broth, soy sauce, and mirin. Bring to a simmer over medium heat.

In a separate pot, cook the udon noodles according to the package instructions, then drain and rinse.

Divide the cooked udon noodles among four bowls, then ladle the hot broth over the noodles.

Top with green onions, tempura pieces or tofu, and nori strips.

Serve hot.

Please note that the Dashi broth is a traditional Japanese broth made from kombu (dried kelp) and bonito flakes. You can purchase it ready-made, or make it yourself. Similarly, tempura is a Japanese dish of battered and fried fish or vegetables, which adds crunch and flavor to the udon soup, but it's optional.