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Chevy454 · 46-50, M
Make a broth/stock, called Dashi(4 cups water)with Kombu ( dried kelp, not seaweed). I did use nori seaweed because I couldn’t find the other. Also for the stock you need kotsuobushi (smoked dried Bonito fish) then I added some garlic, onion, Bok Choy, celery to the stock and let it simmer for 30 minutes. When that’s done, strain everything out of it. In a separate pot I added some Udon noodles (pre cooked), Bok Choy, White miso paste, Tofu, black pepper and scallions. Stir in broth (Dashi) and enjoy. Add any other ingredients that you like.