How to make it
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.