Step 1

Dice a green onion stalk into fine pieces - set it aside.

Step 2

Use your hands and squeeze the juice out of the seasoned tofu pockets - set it aside.

Step 3

Place 2.5 cups (~625ml) of water into a pot. Then drop-in 2-3 kelp pieces. Along with a small handful of Katsuobushi flakes. Place it on a high heat and bring to a boil.

Step 4

Once it is boiling, use a strainer and scoop-out all of the flakes and kelp pieces.

Step 5

Then add in Hontsuyu Sauce (2 Tablespoons).

Step 6

Followed by small amount of Soy Sauce (1 teaspoon!)

Step 7

Then, place in your udon noodles. Let it boil for 2 minutes.

Step 8

Turn off the heat. Garnish with diced green onions, seasoned tofu pockets and few shakes of shichimi (optional).

Step 9

Bon Appetit!