Udon is a popular favorite that is easy to prepare and delicious to eat.
- 1 oz dried shitake mushrooms
- ½ lb fresh jumbo udon noodles
- 2 teaspoons sugar
- 2 tablespoons shoyu sauce
- 1 tablespoon rice vinegar
- 1lb shrimp, peeled and deveined
- 2 spring onions, finely shredded
- 1 large sheet konbu kelp
- 2 ½ pints water
- 1 oz katsuobushi flakes
- Add to the water and allow to soak for half an hour.
- Put the saucepan over a high heat and remove the konbu just before the water comes to the boil. Add the katsuobushi, bring back to the boil and immediately turn off the heat. Allow to stand until all the flakes have sunk to the bottom of the saucepan.
- Strain through kitchen paper or muslin and reserve.
- Soak the shitake mushrooms in hot water for 30 minutes or until soft.
- Drain, reserving the soaking liquid.
- Slice mushrooms thinly, discarding stalks.
- Cook the udon noodles following the instructions on the package. Drain.
- Combine sugar, shoyu and vinegar in a small bowl, stirring until the sugar dissolves.
- Return the dashi stock to the saucepan.
- Add the mushroom soaking water.
- Bring to the boil.
- Add the shrimp and shitake mushrooms and boil for 1 minute.
- Remove from the heat and stir in the sugar, shoyu and vinegar mixture.
- To serve divide the noodles equally between four soup bowls.
- Ladle hot soup over the top, and garnish with finely shredded spring onions.