Recipe By: Yuka Mikayama
1 bunch Spiral Organic Udon
1 cup spinach
3 slices carrot
2 Spiral Organic Shiitake Mushroom
1 tsp Spiral Dashi Powder
1/2 tsp sea salt
1 tbs Spiral Organic Shoyu
1 tbs Spiral Mirin
1 sheet sliced fried tofu
In a large sauce pan of boiling water, cook the udon noodles for 7 minutes and drain. Rinse the noodles well with cold water, and drain again. In a small pot of boiling water, cook spinach for 30 seconds. Rinse and drain.
In a small pot of boiling water, cook carrot for 1-2 minutes. In a small bowl, soak the shiitake mushrooms in 400cc warm water for 10 minutes.
Shape cooked carrot slice with a cookie cutter.
To make the soup, combine dashi water from the dried shiitake mushroom dashi powder, sea salt, shoyu and mirin in a small clay pot.
Add the cooked udon noodles, fried tofu, shitake mushroom, carrot and spinach and cover with lid.Bring the soup to a boil and serve immediately.