Directions

To Prep

1. Using a damp kitchen towel, wipe the kombu. Cut in half and soak in water for 2 hrs.

To Cook

1. To make dashi/soup, pour the soaking water and kombu into a pot and cook on medium heat till bubbles start to appear on the wall of pot. Remove kombu. Do not let it boil.
2. Toss in the dried shiitake mushrooms, cover pot and let boil for 15 mins.
3. Add in the sliced carrots, fresh shiitake mushrooms and kamaboko, cook for 5 mins. Remove everything and set aside.
4. Add wakame and boil until they expand, remove and set aside.
5. Season the dashi with shoyu, sake, sugar and salt.
6. In another pot, boil water and cook udon according to package instructions. Divide into 2 bowls.
7. Scoop broth over udon and arrange carrot, kamaboko, shiitake mushrooms, wakame and spring onions on top.
8. Crack egg and place on top of udon. Serve immediately.