Udon Soup

Instructions

1. Prepare the broth
   In a large pot, combine dashi stock, soy sauce, mirin, sake, sugar, and salt. Bring to a gentle simmer over medium heat. Taste and adjust seasonings if needed.
2. Cook the protein
   If using chicken, add it to the simmering broth and cook for about 5-7 minutes until fully cooked through. Remove the chicken, slice it thinly, and set aside.
3. Cook the udon
   If using frozen udon, follow package instructions. For fresh udon, bring a separate pot of water to boil, add the noodles and cook for 1-2 minutes until they become tender. Drain well and rinse briefly under cold water to remove excess starch.
4. Cook the mushrooms
   Add the sliced shiitake mushrooms to the broth and simmer for 2-3 minutes until they become soft and flavorful.
5. Assemble the soup
   Divide the cooked udon noodles among four deep soup bowls. Ladle the hot broth over the noodles, making sure to include some mushrooms in each bowl.
6. Add the toppings
   Arrange the cooked chicken slices (if using) on top of the noodles. Sprinkle with sliced green onions and place a few slices of narutomaki (if using) on top. Garnish with nori strips.
7. Serve immediately
   Serve the udon soup hot, with additional condiments like shichimi togarashi (seven-spice powder) or sansho pepper on the side for those who want to add extra flavor.