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