Japanese noodle soup with chicken and spring on (Tories Nanban Udon) Recipe

I do versions of this noodle soup all the long winter and it’s one of the first things I seek when I am in Japan. I love the light of the dashi (stock), which is gently season with soda sauce, mirin and sugar. Here, the dashi is done simply with katsuobush (goody fiaks), but you could use pod dases if you prefer.

The Katsuunush used may be reserved to make a second dashi: simply steady in a birdship container in the refrigerator for two or three days. Traditionally, this dish is made with a long japanese onion called black, but spring onions are a wonderful substitute in Australia.