Springtime Udon Soup
- 2 quarts of water
- 1 strip of kombu seaweed
- 1 ½ cups of dried shiitake mushrooms
- ½ cup mirin
- ¼ cup soy sauce
- ¼ cup finely grated fresh ginger
- 1 package of Udon noodles
- 6 large asparagus
- 1 cup sliced red bell pepper
- 6 scallions
- ½ lemon, sliced
- 1 teaspoon Morton & Bassett Sesame Seeds
- 2 teaspoons Morton & Bassett Red Chili Flakes
Cook the Udon noodles according to instructions, drain, cool and set aside.
Prepare the broth: wipe the kombu off with a damp cloth. Heat water and kombu in a medium pot and bring to a high simmer. Remove and discard the kombo before the water boils.
Add in the dried shiitake mushrooms and turn your heat to low, bringing the broth to a low simmer for 30 minutes.
Stir in the mirin, soy sauce, and ginger.
Blanch the asparagus and red pepper slices.
Place a few handfuls of noodles into a soup bowl until it’s half full. Gently place the toppings on top of the noodles and ladle in broth until desired amount is achieved.
Garnish with scallions, toasted sesame seeds, red pepper flakes, and slice of lemon. Enjoy!
