10(20gm) dried shiitake mushrooms12 gm(2 packets) dashi powder (see note)920 gmfresh udon noodles100 mllight soy sauce, or to taste1½ tspfinely grated ginger1 tspsesame oil, or to taste300 gmsilken tofu, cut into 2cm cubesTo serve:thinly sliced spring onion and daikonTo season:shichimi togarashi (see note)
Bring shiitake, dashi powder and 1.2 litres cold water to the boil in a saucepan over high heat. Remove from heat and stand for shiitake to rehydrate (5 minutes).
Meanwhile, blanch noodles in a large saucepan of boiling water until just softened (1-2 minutes), drain and transfer to warm bowls.
Return stock to high heat and bring to the simmer, add soy sauce, ginger and sesame oil to taste, then ladle over noodles. Top with tofu, spring onion and daikon, season to taste with shichimi togarashi and serve.
Note Dashi powder and shichimi togarashi, a
Japanese spice blend, are both available from Japanese and Asian