Udon Soup With Shrimp

• 2 large sheets kombu (kelp)
• 2 quarts cold water
• 1 cup bonito flakes (about 1/4 ounce)
• 1 (1-inch) piece fresh ginger, peeled and thinly sliced
• 1 ounce dried mushroom blend
• 1 (14-ounce) package fresh jumbo udon noodles
• 2 green onions, trimmed
• 1 tablespoon sugar
• 2 1/2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 pound medium shrimp, peeled and deveined

1. Wipe kombu clean with a cloth; cut sheeting lengthwise into 3-inch pieces. Place kombu in a large saucepan over medium-high heat; cover with 2 quarts cold water. Heat mixture to 180u0b0 or until tiny bubbles form around edge (do not boil). Reduce the heat to medium-low, and simmer 20 minutes. Remove from heat; discard kombu. Stir in bonito and ginger; let stand 10 minutes or until bonito sinks. Strain through a cheesecloth-lined colander over a bowl; discard solids.
2. Wipe pan clean. Return broth to pan; bring to a boil. Remove from heat. Stir in mushrooms; let stand 20 minutes. Strain mixture through a cheesecloth-lined colander over a bowl, reserving mushrooms and broth. Wipe pan clean. Return broth to pan; bring to a simmer. Coarsely chop mushrooms.
3. Cook noodles according to package directions; drain. Cut onions into 1-inch pieces; cut each piece in half lengthwise. Cut onion pieces lengthwise into thin strips. Combine sugar, soy sauce, and vinegar in a small bowl, stirring well. Add shrimp to broth; cook 1 minute. Stir in mushrooms; cook 30 seconds. Remove from heat; stir in vinegar mixture. Place about 1 cup noodles in each of 4 bowls; top with 2 cups broth mixture. Divide onion strips evenly among bowls.

cold water, bonito flakes, fresh ginger, mushroom blend, fresh jumbo udon noodles, green onions, sugar, soy sauce, rice vinegar, shrimp

Taken from www.myrecipes.com/recipe/udon-soup-with-shrimp (may not work)