Step 1

Prepare broth

Step 2

Soak kombu and shiitake mushrooms in water overnight (for maximum flavour) or at least half an hour. Remove mushrooms and transfer liquids into a pot and add your leek and carrots.

Step 3

Bring to a boil, lower to a simmer for 5 minutes and remove kelp. Add gluten free soy sauce, rice wine vinegar and sugar and simmer for an additional 2-3 minutes, until sugar dissolves. Set aside.

Step 4

Prepare toppings

Step 5

Quickly blanch mushrooms, lotus root and any other additional toppings in boiling water. Alternatively, you can season and sauté!

Step 6

Cook udon noodles

Step 7

Prepare noodles according to package directions. If using from refrigerate or frozen, boil water and cook for 2-3 minutes to defrost. Do not overcook as the noodles will break! 😊

Step 8

To serve

Step 9

Add broth to a bowl along with cooked noodles. Arrange toppings, garnish with sliced scallions and togarashi if desired.