Japanese Noodle Soup
INGREDIENTS
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7 cups water
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6 inches konbu (length of, wiped with damp cloth)
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3 teaspoons dashi
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1/2 cups soy sauce
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3 tablespoons mirin
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1 tablespoon sugar
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1 tablespoon fresh ginger (minced)
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2 carrots (thinly sliced)
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1/2 pounds fresh spinach
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8 ounces firm tofu (preferably silken, cut in 1/2" cubes)
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3 tablespoons miso
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2 scallions (minced)
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1 package fresh udon (or fresh rice noodles)
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