Udon Noodles Soup

Ingredients

• 5 cups water
• 3 tablespoons soy sauce
• 3 teaspoons Hondashi powder
• 3 teaspoon mirin
• 2 teaspoons granulated sugar
• 12 ounces udon noodles (, or two packages refrigerated udon noodles)
• 1 cup sliced shiitake mushrooms (, about 4-6 shiitake mushrooms)
• 1 cup chopped napa cabbage
• 11 ounces silken tofu (, drained)
• 2 green onions (, chopped)
• furikake rice seasoning
• togarashi seasoning

Instructions

1. 1

   Make the broth. Add water to a large saucepan over medium-high heat. Stir in the soy sauce, Hondashi powder, mirin, and sugar until the powder and sugar dissolve. Bring to a boil then reduce to a simmer.

2. 2

   Cook the noodles. Add the udon noodles to the broth, cover with a lid, and simmer for 3-4 minutes or until the noodles soften and separate.

3. 3

   Cook the veggies. Add the mushrooms, cabbage, and half of the green onion. Raise the heat to medium and cook for 3-4 more minutes or until the vegetables soften.

4. 4

   Serve. Ladle into bowls and add a few spoonfuls of the silken tofu to each dish, topping with more broth to warm the tofu. Add more green onion, furikake rice seasoning, and togarashi seasoning, if desired.