Udon Soup with Shrimp

Ingredients

• 0.3 ounce katsuo bushi 
• 1 inch ginger fresh peeled thinly sliced
• 2  green onions trimmed
• 2 large sheets kombu (kelp)
• 2.5 tablespoons soya sauce low-sodium
• 1 ounce mushroom blend dried
• 2 tablespoons rice vinegar 
• 1 pound shrimp deveined peeled
• 1 tablespoon sugar 
• 14 ounce udon noodles fresh
• 2 quarts water cold

Equipment

• bowl
• frying pan
• sauce pan
• colander
• cheesecloth

Directions

1. Wipe kombu clean with a cloth; cut sheeting lengthwise into 3-inch pieces.
2. Place kombu in a large saucepan over medium-high heat; cover with 2 quarts cold water.
3. Heat mixture to 180 or until tiny bubbles form around edge (do not boil). Reduce the heat to medium-low, and simmer 20 minutes.
4. Remove from heat; discard kombu. Stir in bonito and ginger; let stand 10 minutes or until bonito sinks. Strain through a cheesecloth-lined colander over a bowl; discard solids.
5. Wipe pan clean. Return broth to pan; bring to a boil.
6. Remove from heat. Stir in mushrooms; let stand 20 minutes. Strain mixture through a cheesecloth-lined colander over a bowl, reserving mushrooms and broth. Wipe pan clean. Return broth to pan; bring to a simmer. Coarsely chop mushrooms.
7. Cook noodles according to package directions; drain.
8. Cut onions into 1-inch pieces; cut each piece in half lengthwise.
9. Cut onion pieces lengthwise into thin strips.
10. Combine sugar, soy sauce, and vinegar in a small bowl, stirring well.
11. Add shrimp to broth; cook 1 minute. Stir in mushrooms; cook 30 seconds.
12. Remove from heat; stir in vinegar mixture.
13. Place about 1 cup noodles in each of 4 bowls; top with 2 cups broth mixture. Divide onion strips evenly among bowls.