Step 1

Take a large pot and add 1000ml of cold water.

Step 2

Add 2 sheets of dried kombu seaweed and leave to soak until softened.

Step 3

Once the kombu is rehydrated, turn on the heat.

Step 4

When it's almost boiling, add 15g bonito flakes (katsuobushi).

Step 5

Lower the heat and simmer for 5-6 minutes.

Step 6

Line a sieve with kitchen paper and put it over a pot or large bowl, pour the dashi through it. The kitchen paper will catch all the little bits.

Step 7

Pour the dashi back into its original pot and turn on the heat to medium, ready to make the udon broth.

Step 8

If you are using dry udon, cook it now for 3 minutes less than the package states. Drain the water and rinse the noodles under cold water to stop it cooking when it's done. Set aside to add to the broth later

Step 9

Cut your meat, spring onion and mushrooms into slices.

Step 10

Add 4 tbsp miso paste, 2 tsp sugar and 1 tsp mirin to the dashi and mix well.

Step 11

Once incorporated, add your meat and simmer for 5 minutes or until meat is cooked. (Time varies depending on the thickness of the meat.)

Step 12

Add your spring onion, shiitake mushrooms and udon noodles, cook for 2 minutes. (If you're using aburaage or kamaboko you can add it here too. It's optional though.)

Step 13

Add two eggs and let them cook for one minute. If you have a lid, put it on so the egg can steam. The egg yolk should be runny.

Step 14

Serve up and enjoy!