Light & Savory Udon Soup
Ingredients:
8 ounces dry udon noodles or 14-16 oz fresh udon noodles

Broth:
* 1 cup dashi (1 tsp dashi powder mixed with cup water)
* 1 cup water
* 1 & 1/2 tbsp soy sauce
* 3 tbsp mirin
* 3-inch piece kombu (dried kelp)

Toppings:
* 3 stalks green onions, chopped
* 2 shiitake mushrooms
* 2 eggs
* 2 dry nori sheets

Instructions:
1. Combine broth ingredients in a pot and let sit for 10 minutes. Bring to a boil, then remove the kombu. Reduce heat, cover, and simmer for 5 minutes. Add shiitake mushrooms.

2. Cook udon noodles until soft. Reserve 1 cup of the noodle water, then drain and set aside.

3. Divide noodles and broth between two bowls. Add toppings of your choice. Serve hot.

4. If the broth is too strong, dilute with reserved udon water.

Storage:
Refrigerate in an airtight container for up to 1 month or freeze for up to 3 months.