Members recipe 
Pasta & Noodles · Japanese
Udon in Dashi Broth with Soy-Simmered Shiitake
Plump, springy udon noodles rest in a delicate kombu and bonito dashi seasoned with light soy and mirin. Shiitake mushrooms simmered in a sweet soy glaze add deep umami, and freshly sliced scallions finish the bowl.
Test kitchen note: Never boil dashi hard after adding bonito flakes; a rolling boil turns it bitter and cloudy within a couple of minutes.
Method 6 steps
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