Udon Noodles With Shiso

• chicken stock↗6 cups
• bonito flakes1 ounce
• soya sauce↗3 tablespoons
• chopped pickled ginger1 1⁄2 teaspoons
• enoki mushrooms↗2 ounces
• fresh udon noodles↗
• sheets nori, crumbled↗2 sheets
• scallions, sliced, thinly↗3 pieces
• shiso leaf, shredded for garnish

Step-by-step instructions

1. 1

   Heat the chicken broth in a saucepan with the bonito flakes.

2. 2

   Just before it boils, strain into a clean pot.

3. 3

   Discard the bonito.

4. 4

   Stir in the soy sauce, ginger, and mushrooms.

5. 5

   Add noodles to pot and simmer for 2 minutes or until heated through.

6. 6

   Add the seaweed.

7. 7

   Divide noodles among 4 bowls, top with the chicken broth and garnish with green onion, shiso leaves.