Udon Noodle Soup
Re-hydrate the shiitake mushrooms with water.
Remove mushrooms to use later for the soup, and set aside ¼ mushroom water
- Combine chicken stock, water, mushroom water, bamboo shoots, ginger, mirin, KA-ME® Tamari and seaweed a large pot. Simmer on low for 30 minutes
- Cook KA–ME® Udon Noodles per package instructions. Add to broth.
- In last 5 minutes of simmering the broth, add fish cake, tofu or vegetables and any other items as desired
- Top with mushrooms and scallions