Back to 4 servings Broth 5 cups water 3 teaspoons instant dashi granules, or 1 cup homemade dashi; kombu dashi for a vegan version 2 tablespoons light soy sauce, use 1 tablespoon for a milder broth 1 tablespoon dark soy sauce 2 tablespoons mirin, sake or dry sherry can stand in 1 teaspoon sugar Noodles and toppings 1 pound udon noodles, fresh, vacuum-sealed or frozen; thaw frozen udon first so the strands separate 2 cups baby bok choy, optional, leaves separated and washed 0.25 cup green onions, thinly sliced on the bias seven-spice mixture (shichimi togarashi), optional, to taste soft tofu, optional, cubed
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1 Step 1: Cook the udon noodles following the package directions, then drain, rinse under cold water and set aside.2 Step 2: Combine the water, dashi granules, light and dark soy sauce, sugar and mirin in a large pot. Bring to a boil, then lower the heat and simmer for about 5 minutes, until the dashi and sugar have fully dissolved.3 Step 3: Add the bok choy to the simmering broth and cook for 2 to 3 minutes, until the stems are tender.4 Step 4: Divide the noodles, bok choy and any tofu among 4 bowls. Ladle the hot broth over the top, taste and adjust with a splash more soy sauce if needed.5 Step 5: Garnish with green onions and seven-spice mixture, and serve right away while the noodles are still chewy.getsaucepan.com/r/7a1d8edc-6647-5416-b3a8-dcc120dcc21e
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