Kitsune Udon (Soy Sauce based)

To make Dashi (Japanese Soup Stock), boil 10cm of Kombu and 60g Bonito flakes with 1L of water, discard the leftover.

Pour the seasoning sauces into a large saucepan, and bring the broth to a boil.

Boil another pot of water, add in udon and cook for 5 minutes and drain into serving bowls.

Pour the soup base broth into udon and add the toppings (Kamaboko and Diced scallion) on top of the bowl accordingly.