- 30 gm instant dashi
- 60 ml shoyu, plus extra to serve (see note) (¼ cup)
- 15 gm ginger (3cm piece), cut into julienne
- 1½ spring onions, thinly sliced
- ¾ tsp sesame oil, plus extra to serve
- 3 small Japanese eggplant, thickly sliced
- 375 gm butternut pumpkin, cut into cubes
- 1 tbsp white miso paste
- 1½ smoked mackerel fillets (about 170gm)
- 270 gm dried udon noodles
- To serve: shiso leaves (see note)
- 1Bring 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.
- 2Brush 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.
- 3Meanwhile, 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 select greengrocers.