Japanese udon soup

I love Japanese food, because they are so pretty, also Japanese doesn't use a lot of herbs and seasonings when compare to other cuisines like Thai food or Indian food or even its neighbor country - Korean food, for me Japanese food stays natural. It is good to have some balances - some days Indian/Thai/Korean and some days Japanese.

Here is a simple meal with udon soup - healthy and yummy :)

Ingredients (2 person)

Soup:
600ml water
1 piece sea weed (size of your hand)
10g dried Chirimen fish
1 firm tofu, cut into smaller blocks

2tsp soya sauce
2tsp fish sauce
1/2tbsp mirin
salt

1 pack golden needle mushroom
4 oyster mushroom

Noodle:
2 packages of udon noodle

Serving:
1 stalk spring onion (only green leaves part), chopped them finely

Instructions
1. In a pot, boil water with sea weed, dried Chirimen fish and tofu until it boils
Add in soya sauce, fish sauce, mirin and salt. Then reduce to medium heat

2. Add in mushrooms and let it boil again
Turn off the heat and set aside with the lid covered

3. In another pot, boil water
When water is boiled, add udon noodle, let it cook according to the instruction on the package, mine is 5mins

4. Drain the water, pour the udon into 2 big serving bowls

5. Put the tofu, mushrooms, seaweed (if not too hard to eat) and spring onion
Pour the soup over

Serve hot!

Enjoy!