Japanese Noodles With Stock

• 1 lb udon noodles or 1 lb soba noodles
• 4 cups dashi or 4 cups other stock
• 13 cup mild soy sauce
• 13 cup mirin
• 1 tablespoon sugar
• salt (optional)
• 12 cup finely minced scallion
• 1 tablespoon peeled and freshly grated ginger
• 1 quart cold water
• kombu (kelp)
• 12-34 dried bonito flakes

1. Prepare the Dashi by combining the water and kombu in a 2-3 quart sauce pan over medium-low heat.
2. Allow to come to almost a boil, if the kombu is tender remove it.
3. If it's not tender add a little cold water and cook for a few more minutes.
4. Do not let the mixture boil!
5. Remove the kombu and turn off the heat.
6. Add the bonito flakes to the liquid and let it sit for a minute or two.
7. Strain the stock, pressing the flakes to extract as much liquid as possible.
8. Use immediately or refrigerate and use within 2 days.
9. For the main dish, bring a large pot of water to a boil.
10. Salt the water and cook the noodles until they are al dente.
11. Drain and rinse with cold water.
12. While the noodles are cooking, heat the stock (if using) and add the soy sauce, mirin, and sugar.
13. Stir to combine.
14. Add salt to taste.
15. When the noodles are done, drain and add to the stock.
16. Garnish with scallions and ginger.

udon noodles, other stock, soy sauce, mirin, sugar, salt, scallion, ginger, water, kombu, bonito flakes

Taken from www.food.com/recipe/japanese-noodles-with-stock-424962 (may not work)