Miso Soup with Udon Noodles

Instructions

1. Prepare the dashi
   If using homemade dashi, combine kombu and water in a pot, bring to a simmer, remove the kombu, add bonito flakes, simmer for 1 minute, then strain. If using instant dashi, follow package instructions to make 4 cups of broth.
2. Cook the udon noodles
   Bring a large pot of water to a boil. Cook the udon noodles according to package instructions (usually 7-8 minutes for dried, 2-3 minutes for fresh). Drain well and rinse briefly under cold water to prevent sticking.
3. Prepare the vegetables
   While the noodles cook, julienne the carrot, slice the mushrooms, cube the tofu, and slice the green onions. Rehydrate the wakame seaweed in cold water for 5 minutes, then drain.
4. Make the miso broth
   Heat the dashi in a pot until hot but not boiling. Take a ladleful of hot dashi and put it in a small bowl with the miso paste. Whisk until the miso is completely dissolved, then pour this mixture back into the pot with the remaining dashi. Keep the broth hot but do not boil, as boiling will destroy the flavor and aroma of the miso.
5. Add ingredients to the broth
   Add the tofu, mushrooms, carrots, and wakame to the miso broth. Simmer gently for 2-3 minutes until vegetables are tender. Add soy sauce and sesame oil if using.
6. Assemble the soup
   Divide the cooked udon noodles among four serving bowls. Ladle the hot miso broth with vegetables and tofu over the noodles.
7. Garnish and serve
   Top each bowl with sliced green onions and strips of nori if using. Serve immediately with shichimi togarashi on the side for those who want to add a spicy kick.