30 gminstant dashi60 ml (¼ cup)shoyu, plus extra to serve (see note)15 gmginger (3cm piece), cut into julienne1½spring onions, thinly sliced¾ tspsesame oil, plus extra to serve3small Japanese eggplant, thickly sliced375 gmbutternut pumpkin, cut into cubes1 tbspwhite miso paste1½ smoked mackerel fillets (about 170gm)270 gm dried udon noodlesTo serve:shiso leaves (see note)
Bring dashi and 750ml water to the boil in a saucepan over high heat, add shoyu, ginger, onion and sesame oil, season to taste, set aside and keep warm.
Brush eggplant and pumpkin with miso and steam, covered, in a steamer over a saucepan of boiling water until tender (10-15 minutes), adding mackerel to steamer for the last 2 minutes of cooking to warm through.
Meanwhile, cook udon in a large saucepan of boiling water until just tender (5-10 minutes), drain and divide among bowls. Top with steamed vegetables and flakes of mackerel. Ladle broth over, scatter with shiso and a few drops of sesame oil to taste, and serve with extra shoyu for seasoning.
Note Shoyu, a light soy sauce, is available from Asian
supermarkets. Shiso, also known as perilla, is available from